Thursday, November 17, 2011

Southwest Chicken Salad

This is a nice light supper or lunch but it makes a huge quantity! It is another recipe I found on

1 (15 oz) can black beans, drained and rinsed
salt and pepper to taste
1/2 head of cabbage, chopped
1 (10 oz) package romaine lettuc, torn
1/2 green bell pepper, chopped
1 (8.75 oz) can corn, drained
1/4 cup shredded cheddar cheese
2 cooked skinless, boneless chicken breast halves, cut into strips
1 cup finely crushed blue tortilla chips
1/2 cup ranch salad dressing

1. In a small saucepan over medium hear, cook the black beans until heated through. Season with salt and pepper.
2. In a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn and cheese.
3. Transfer the tossed salad to serving bowls, and top with warmed black beans, chicken, tortilla chips, and ranch dressing.

Note: I guess it depends on the size of the cabbage one uses but I may only use 1/4 of a cabbage next time. The above makes a HUGE batch of salad that we will be eating for at least three! Since we may be eating it for awhile I may cook up a couple of extra chicken breasts to go with the large salad.