With the arrival of summer heat, I'd thought I'd post a green salad recipie my family has been enjoying of late.
1 or 2 Romaine hearts washed, separated, spun, chilled, torn into pieces or chopped
4 or 5 jalapeno peppers seeded, de-veined and diced
1/2 to 1C. frozen corn kernels (if using canned, drain corn thoroughly)
1 can of black beans ( rinsed)
4 B/S chicken breasts
1/4 C to 1/2 C. fresh cilantro chopped (coriander leaves)
Cotija or feta cheese crumbles
Tortilla chip strips
Lime for juicing
Marinate chicken breast in olive oil, lime juice, sprinkle with chili powder, cumin, garlic powder. grill over med heat for 4-5 minutes per side, then let rest covered in foil for 5 minutes.
In a hot pan with a little oil sautee jalapenos and corn until corn carmelizes slightly. Allow to cool briefly
To torn, chopped Romaine add drained black beans, Feta or cotija cheese, jalapeno corn mixture, tortilla chip strips, chopped cilantro, and cubed chicken breast.
For the dressing: prepare 1 pkg of hidden valley ranch dressing (usually night before)
Pour dressing in blender, and add 1 or 2 canned Chipotle chili's in adobo sauce, as well as more chopped cilantro. Blend until chili's are fully incorporated.
Dress salad, and toss, or can be dressed individually to taste...an additional squeeze of lime juice and fresh ground black pepper to taste.
1 or 2 Romaine hearts washed, separated, spun, chilled, torn into pieces or chopped
4 or 5 jalapeno peppers seeded, de-veined and diced
1/2 to 1C. frozen corn kernels (if using canned, drain corn thoroughly)
1 can of black beans ( rinsed)
4 B/S chicken breasts
1/4 C to 1/2 C. fresh cilantro chopped (coriander leaves)
Cotija or feta cheese crumbles
Tortilla chip strips
Lime for juicing
Marinate chicken breast in olive oil, lime juice, sprinkle with chili powder, cumin, garlic powder. grill over med heat for 4-5 minutes per side, then let rest covered in foil for 5 minutes.
In a hot pan with a little oil sautee jalapenos and corn until corn carmelizes slightly. Allow to cool briefly
To torn, chopped Romaine add drained black beans, Feta or cotija cheese, jalapeno corn mixture, tortilla chip strips, chopped cilantro, and cubed chicken breast.
For the dressing: prepare 1 pkg of hidden valley ranch dressing (usually night before)
Pour dressing in blender, and add 1 or 2 canned Chipotle chili's in adobo sauce, as well as more chopped cilantro. Blend until chili's are fully incorporated.
Dress salad, and toss, or can be dressed individually to taste...an additional squeeze of lime juice and fresh ground black pepper to taste.
