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
- Cooking and Prep: 1 h
- Serves: 10
-
Contains:
Ingredients (14)
Salad
Tortilla Chips
Start Cooking
Prepare Chicken
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Season chicken breasts with salt and pepper, and cook in a frying pan until done, turning over halfway through the cooking.
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When chicken is cooked and cooled, cut into chunks.
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Return to frying pan, and add one cup of barbecue sauce.
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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.
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Chicken pieces should be nice and sticky. (If necessary, add a little more sauce to achieve this.)
Prepare Salad
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Layer romaine lettuce on a large platter.
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Sprinkle the canned corn, diced tomato, avocado, and beans over the lettuce.
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Arrange the barbecue chicken pieces on top of the lettuce and veggies.
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Mix together the mayonnaise and 1/2 cup barbecue sauce for the dressing.
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Pour all over the salad platter, and garnish with tortilla chips
Prepare Tortilla Chips
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Cut each tortilla into eighths (like a pizza).
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Heat oil in a frying pan, until just under one inch deep.
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When oil is hot, add tortilla triangles to oil and fry until medium brown.
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Remove with a slotted spoon and let drain on paper towels.
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While still hot, sprinkle sea salt and lots of cumin on top of chips.
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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.
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