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
What You'll Need
Spring Green Salad mix
large boneless, skinless chicken breast
red onion, chopped medium
Pasilla pepper, chopped medium
green onions, chopped medium
A few sprigs of fresh cilantro, chopped (optional)
cherry tomatoes, cut in half
avocado, cut in slices
small corn chips
Light Ranch Dressing
Hot Chili Sauce
fresh ground black pepper to taste
red pepper flakes
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.
Cook chicken in a small cast iron skillet about 5-8 minutes. Shred and chop with a stainless steel spatula while cooking. Set aside.
Prepare dressing and set aside to allow flavors to blend.
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.