Name: Southwestern Chicken Salad
Ingredients: 4 boned and skinned chicken breast halves; McCormick Montreal Steak Seasoning; 1 large onion (diced); olive oil; 15 ounces black beans (rinsed and drained); 15 ounces corn kernels (rinsed and drained); 16 ounces grape tomatoes (washed & halved); fresh romaine or spinach; avocado (diced); sharp cheddar cheese (shredded); sour cream (greek yogurt, or ranch dressing); tortilla strips or chips

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Southwestern Chicken Salad

Course: Main Course, Salad

Servings:

Author: Rachel Wood

Ingredients

4 boned and skinned chicken breast halves
McCormick Montreal Steak Seasoning
1 large onion diced
olive oil
15 ounces black beans rinsed and drained
15 ounces corn kernels rinsed and drained
16 ounces grape tomatoes washed & halved
fresh romaine or spinach
avocado diced
sharp cheddar cheese shredded
sour cream greek yogurt, or ranch dressing
tortilla strips or chips

Instructions

Dice chicken into bite-sized pieces and season to taste (I use a good bit) with Montreal Steak
seasoning. Heat oil in nonstick skillet and start to saute the diced
onion over medium heat for about 2 minutes. Add chicken and saute until
almost done. Add drained black beans and corn and stir over medium heat
until heated through. Add grape tomatoes at the very end but only to
warm.
Serve hot over fresh romaine or spinach. Garnish with avocado,
cheese, sour cream or ranch dressing, and tortilla strips.