In North Richland Hills, Texas, Virginia Stencel mixes chicken, beans and corn with fresh jicama for a fun change of pace. The medley’s coated in a flavorful barbecue-ranch dressing with crunchy tortilla strips on top.
- 2 flour tortillas (6 inches), cut into 1/2-inch strips
- Butter-flavored cooking spray
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon olive oil
- 6 cups ready-to-serve salad greens
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cups chopped tomatoes, divided
- 1 medium green pepper, diced
- 1/2 cup cubed peeled jicama or sliced water chestnuts
- 1/3 cup chopped green onions
- 1/2 cup shredded reduced-fat cheddar cheese
- 2/3 cup fat-free ranch salad dressing
- 4 teaspoons barbecue sauce
- Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside.
- Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken.
- In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad. Yield: 6 servings.
Originally published as Southwestern Chicken Salad in Light & Tasty August/September 2005, p48
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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