Zesty Fiesta Salad w/a Chipotle Ranch Dressing

 This is a quick, easy and very delicious salad! I highly recommend it!

2-4 chicken breasts teriyaki style: 1 cup honey, 1 cup soy sauce, dash of garlic; marinade overnight. Right before you make the salad, bake chicken @ 350 for 25 minutes. Cut into cubes.

(Mix the following in a large bowl)
Chicken Cubes
2 cans black beans
2 white corn cobs- Cook them for about 2 minutes and shave off the corn kernels
1 cucumber, chopped
2 avocados, chopped
2 tomatoes, chopped
1 of each, red and yellow pepper, chopped
1/2 red onion, chopped
2 fresh limes squeezed over the top of ingredients
3 TB. red wine vinegar
(Set Aside)

1 head of lettuce- Chopped
1 bag lime tortilla chips

2 Chipotle chiles in adobo sauce, more if you like it really spicy!
1-2 Teaspoon adobo adjust sauce to taste and adjust heat
1 Tablespoon fine chopped onions
1 Teaspoon clove garlic, finely minced 
1/4 cup mayonnaise
1/3 cup sour cream 
1/2 cup ranch dressing 
1 teaspoon lime juice 
1/4 teaspoon ground cumin
Salt & Pepper to taste

(Mix all ingredients together and refrigerate for a few hours before serving)

Place chips on the bottom of plate follow with lettuce, veggies/chicken mixture, and top with ranch dressing.


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