I was buying this southwestern salad at the grocery store that
was really delicious. However, something in it triggered my allergies, so I
decided to make my own. It came out really good.
Southwestern Chicken Salad
1. Cook one package of frozen corn or one can of corn. Cool in fridge.
2. Cut up boneless, skinless chicken breasts into small 1 inch slices. Season generously with Mexican spices.
(I used kosher salt with garlic, fresh ground pepper, mixed with some spicy seasonings I had -- anything with cumin or chili powder should be good)
Stir-fry on medium-high heat until slightly browned, cooked thoroughly but not overcooked. (I used Pam cooking spray) Cool and cut up into very small pieces.
3. Mix 1 Cup mayo with spicy ketchup (I use Kicks) until mayo has a slightly pink color and spicy taste (I did not measure). Refrigerate dressing.
4. Grate 1/2 lb. cheddar cheese and 1/2 lb. spicy jack cheese. Mix together.
5. When it's time to serve your salad, fill half of each salad bowl with your choice of greens. Put 2 Tablespoons of dressing on salad (just enough to coat) and mix together.
6. Add 1 Tablespoon or handful each of corn, cheese, and chicken. Crumble 3 large corn tortilla chips over salad. Mix together. Serve.
Not low carb. It's only gluten free if you make sure that
all your spices are gluten free, and use gluten free tortilla chips as well.
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