Author Notes
We love Chili's Southwestern salad but wanted a more complex flavor with a mixture of more fresh ingredients. This is the recipe we invented and it's packed with freshness and flavor. —Tom and Anita Morgan
Ingredients
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5 ounces
Spring Green Salad mix
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1
large boneless, skinless chicken breast
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1/4
red onion, chopped medium
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1
Pasilla pepper, chopped medium
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2
green onions, chopped medium
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A few sprigs of fresh cilantro, chopped (optional)
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16
cherry tomatoes, cut in half
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1
avocado, cut in slices
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16-18
small corn chips
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1/2 cup
Light Ranch Dressing
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1 teaspoon
Hot Chili Sauce
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1 teaspoon
fresh ground black pepper to taste
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1 pinch
red pepper flakes
Directions
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Rub chicken with Kirkland Sweet Mesquite Seasoning(Amazon or COSTCO) and put in the refrigerator for an hour or two to marinate. Remove 30 minutes before cooking.
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Cook chicken in a small cast iron skillet about 5-8 minutes. Shred and chop with a stainless steel spatula while cooking. Set aside.
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Prepare dressing and set aside to allow flavors to blend.
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Cut up the onion, pasilla pepper, green onions, tomatoes and cilantro. Mix all ingredients together then toss the salad with the dressing. Sprinkle with the corn chips and serve.
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