Idiomas disponibles
Idiomas disponibles
honey lime crema and sprinkle with cilantro.
Enjoy!
RECIPE FOR:
Southwest
Chicken Salad
Tortilla Bowl
Serves: 4-6
20-30 Minutes
(prep & cook)
HOW TO COOK
Cooking the chicken generously sprinkle the taco seasonings on both sides of the
chicken breasts.
Heat Large Pan: Oil and Butter over medium to high heat. Cook Chicken on both sides
until Golden Brown and done in the middle, 3-5 minutes on each side. Remove
Chicken and set aside. Once cooled down: Cut Chicken either in slices or cubes, your
preference.
Salad:
If corn is not grilled take the can of corn or ear corn and place in the skillet that was
just used for the chicken. Try to soak up the oil and butter by moving it around the pan
to give it a nice color and flavor.
Remove the kernels with a knife, if from the ear and set aside.
Dressing:
Use a clean bowl and pour Ranch, salsa and cilantro then stir.
In Tortilla Bowl:
Shredded lettuce, cooked chicken, tomatoes, cheese, corn, avocado, green onions,
cilantro and add toppings: sour cream and sprinkle black sliced olives.
Enjoy!
Chicken:
• 2 Boneless Chicken Breasts
•2 Tablespoons Taco
Seasoning
• ¼ Cup Veg. Oil
• 2 Tbls Butter
Toppings (Optional):
• ½ Cup Sliced Black Olives
• Sour Cream
WHAT YOU'LL NEED
Salad:
• 1 head or 2 small heads of green
leaf lettuce (Shredded)
• 3 Tomatoes, Diced
• 3 Green Onions (Sliced)
• ½ Cup Fresh Cilantro
• 2 Avocados (Diced)
• ½ Cup Pepper-Jack Cheese
(Grated)
• ½ Cup Corn (Grilled ear or canned)
Dressing:
• ¾ Cup of Ranch Dressing
• ¼ Fresh Salsa (Mild or Spicy)
8
