Large Southwest Chicken Salad Recipe
Garden greens and tortilla strips topped with sauteed chicken, red & green peppers, onions, tomatoes, and black olives. Served with two sides of salsa-ranch dressing.
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Ingredients
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Salad Base
Chicken and Vegetables
Dressing
Method
Preparation
- 1
Prepare the Chicken
In a skillet over medium heat, cook the chicken breasts until they reach an internal temperature of 165°F, about 6-7 minutes per side. Remove and let rest before slicing.
- 2
Chop the Vegetables
While the chicken is cooking, chop the red and green bell peppers, onion, and tomatoes into bite-sized pieces. Set aside.
Assembly
- 3
Assemble the Salad
In a large bowl, place the mixed salad greens as the base. Top with sliced chicken, chopped red and green bell peppers, onion, tomatoes, and black olives.
- 4
Add Tortilla Strips
Sprinkle tortilla strips evenly over the top of the salad.
- 5
Dress the Salad
Drizzle salsa-ranch dressing over the salad to taste. You can serve extra dressing on the side.