Southwestern Grilled Chicken Salad
Southwestern Grilled Chicken Salad
Directions
- Mix greens with dressing in large mixing bowl.
- Add pecans, raisins, bacon, jicama and toss.
Remove from mixing bowl to center of plate.
- Sprinkle with cheese, crispy onions and tortilla strips.
- Finish on top with layers of avocado, chicken and salsa.
Ingredients
- 3 oz mixed salad greens
- 3 fl oz Chipotle-Toasted Cumin Vinaigrette, (see recipe below)
- 1 tbsp pecan pieces, honey-roasted
- 1 tbsp golden raisins
- 1 oz bacon, peppered, cooked, small dice
- 1 oz jicama(s), small dice
- 2 oz cheese, cotija, shredded
- 1 tbsp West Creek® Crispy Onions
- 2 oz Contigo® Tortilla Strips, Tri-Color
- 1/2 ea avocado
- 3 oz chicken, Southwest, cooked, large dice
- 2 oz black bean-corn-mango salsa, prepared
Chipotle-Toasted Cumin Vinaigrette
Directions
- Place all the ingredients in blender or food processor.
Blend mixture until combined.
- Store and refrigerate for 12 hours before service.
- Stir or shake well before serving.
Ingredients
- 31 fl oz Chef’s Finest® Italian Dressing, prepared
- 3 tbsp Chipotle pepper(s) in adobo sauce
- 1 tbsp cumin, seeds , toasted
