Southwestern Chicken Salad

Anita and I eat at Chili's quite a bit when in Sacramento at lunch hour. One of our favorite there is the Southwestern Chicken Salad. But this dish could stand some improvement; so off we go to reverse engineer it. Our version is spicier and has more and better ingredients, especially avocado. And the way that we season and cook the chicken yields a more flavorful and colorful chicken that could have come off a Southwestern BBQ. It is simply delicious and very colorful. The recipe makes enough for the two of us; but for hearty eaters a piece of garlic bread on the side would be nice.

Makes:          2 servings
Prep Time:    30 minutes
Cook Time:   6-8 minutes if you shred it in the pan while cooking

INGREDIENTS:
5 ounces Spring Green Salad mix

1 large boneless, skinless chicken breast

½ red onion, chopped medium

1 Pasilla pepper, chopped medium

2 green onions, chopped medium

A few sprigs of fresh cilantro (optional)

16 cherry tomatoes, cut in half

1 avocado, cut in slices

12-18 small corn chips

DRESSING:

½ C Light Ranch Dressing

1 t Hot Chili Sauce

1 t fresh ground black pepper to taste

1 pinch red pepper flakes

PREPARATION:
1.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; powder with granulated garlic and some red pepper flakes.

2. Cook chicken in a small cast iron skillet about 5-8 minutes. Shred and chop with a stainless steel spatula while cooking. Set aside to allow flavors to blend.

3. Prepare dressing and set aside to allow flavors to blend.

4. Cut up the onion, pasilla pepper, green onions, tomatoes and cilantro. Keep all ingredients separate.

PLATING:

1. Put lettuce on two large dinner plates. Sprinkle with the cut up vegetables and the corn chips.

2. Pour some dressing on the salad. Don’t cover all the lettuce, veggies and chips. Then add the pieces of chicken on top. Garnish with a little cilantro if desired.

3. Serve with garlic bread, toast or tortillas if you choose.

Bon appetit,
Tom and Anita