Southwestern Chicken Salad
Servings: 6
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.
Notes
NOTES : May be served over rice for a heartier meal. Leftovers are good in a wrap.
Recipe By: Rachel Wood
Serving Size: 6
Recipe By: Rachel Wood
Serving Size: 6
Leave a Reply