Small Southwest Chicken Salad Recipe
Garden greens and tortilla strips topped with sauteed chicken, red & green peppers, onions, tomatoes, and black olives. Served with 1 side of salsa-ranch dressing.
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Ingredients
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Salad Base
Chicken and Vegetables
Dressing
Method
Preparing the Chicken and Vegetables
- 1
Cook the Chicken
In a skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and cook for about 6-7 minutes per side or until fully cooked through and no longer pink in the center. Remove from skillet and let it rest for a few minutes before slicing.
- 2
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion, red bell pepper, and green bell pepper. Sauté for about 5-7 minutes or until the vegetables are softened. Remove from heat.
Assembling the Salad
- 3
Combine Ingredients
In a large bowl, add the mixed salad greens. Top with the sautéed vegetables, sliced chicken, diced tomatoes, and black olives.
- 4
Add Tortilla Strips
Sprinkle the tortilla strips over the top of the salad for added crunch.
Serving
- 5
Dress the Salad
Serve the salad with a side of salsa-ranch dressing. You can drizzle the dressing over the salad or serve it on the side for dipping.