Too hot to cook? Try this for dinner
GERI’S SANTA FE- SOUTHWEST CHICKEN SALAD:
1 Can black beans, drained and rinsed
1 Can whole kernel corn, drained
1 Red bell pepper, diced
8 cups greens (any of your choice. I use romaine and green leaf)
1 small diced red onion
3/4 cup finely chopped fresh cilantro (more or less to your taste)
½ cup fresh salsa rojo (drain off any excess juice)
1 cup Ranch prepared salad dressing
1 cup shredded Mexican blend cheese (optional)
1 Avocado, chopped into small pieces
2 chicken breasts, sautéed in 1 tbsp oil and seasoned with taco seasoning mix**
1 Pkg. Tortilla STRIPS not chips
Cook chicken breasts, cool and slice into small strips. Place greens, black beans, corn, red pepper, onion, and cilantro into salad bowl and mix well. Combine salsa and ranch dressing. Place chicken, avocado pieces on greens, pour dressing over all and top with tortilla strips and cheese.
**Note chicken can be grilled if preferred.