Southwest Chicken Salad Recipe
Garden greens and tortilla strips topped with sautéed chicken, red & green peppers, onions, tomatoes, and black olives. Served with a side 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, add a little olive oil. Season the chicken breasts with salt and pepper. Cook each side for about 5-7 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.
- 2
Assembly
- 3
Assemble the Salad
In a large salad bowl, start by placing the mixed salad greens as the base. Top with the sliced chicken, sautéed peppers and onions, diced tomato, and sliced black olives.
- 4
Add Tortilla Strips
Sprinkle the tortilla strips on top of the salad for added crunch.
Serving
- 5
Dress the Salad
In a small bowl, mix the ranch dressing with the salsa to create a salsa-ranch dressing. Drizzle over the salad just before serving.
- 6
Serve
Serve the salad immediately while the chicken and vegetables are still warm. Enjoy your Southwest Chicken Salad!