This salad is literally bursting with flavor and texture in each bite. Yes, there are quite a few ingredients and a number of steps, but it’s really worth the time and effort, plus a lot of the preparation can be done in advance. It can be an appetizer, a salad, or even a light main dish. It’s magnificent served layered in a trifle bowl. Exact measurements are hard to give because a lot is dependent on taste and preference. Thanks, Rikki M. of L.A./Israel.
Southwestern Chicken Salad
Recipe By Brynie Greisman
- Cook & Prep: 1 h
- Serving: 10
-
Contains:
Ingredients (14)
Salad
Tortilla Chips
Start Cooking
Prepare Chicken
-
Season chicken breasts with salt and pepper, and cook in a frying pan until done, turning over halfway through the cooking.
-
When chicken is cooked and cooled, cut into chunks.
-
Return to frying pan, and add one cup of barbecue sauce.
-
Turn on flame, and let the sauce coat all the chicken pieces and caramelize them while stirring, until there is no sauce left in the pan.
-
Chicken pieces should be nice and sticky. (If necessary, add a little more sauce to achieve this.)
Prepare Salad
-
Layer romaine lettuce on a large platter.
-
Sprinkle the canned corn, diced tomato, avocado, and beans over the lettuce.
-
Arrange the barbecue chicken pieces on top of the lettuce and veggies.
-
Mix together the mayonnaise and 1/2 cup barbecue sauce for the dressing.
-
Pour all over the salad platter, and garnish with tortilla chips
Prepare Tortilla Chips
-
Cut each tortilla into eighths (like a pizza).
-
Heat oil in a frying pan, until just under one inch deep.
-
When oil is hot, add tortilla triangles to oil and fry until medium brown.
-
Remove with a slotted spoon and let drain on paper towels.
-
While still hot, sprinkle sea salt and lots of cumin on top of chips.
-
Allow to cool, then lightly crush by hand and add to salad. (You can also garnish the salad with whole triangle pieces in addition to the crushed chips).
Variation:
For a lower fat version, cut tortillas into strips and lay in a single layer on baking paper. Lightly brush with oil. Bake for 10 minutes until crisp.
