Although it takes only a minute or two to tear the lettuce into bite-sized pieces, you can save even more time by using packaged ready-to-use romaine lettuce, which is available at most grocery stores. Leftover black beans can be put in a sandwich bag and frozen until it’s time to make another salad.
Shortcut Mexican Chicken Salad
3 chicken cutlets, from the chicken cutlet module
1 cup medium salsa
1/2 cup ranch dressing
1/3 cup medium salsa
8 cups romaine lettuce, torn into bite-sized pieces
1 cup frozen corn, rinsed under cold water to thaw
1/2 14 oz. can black beans, rinsed and drained
1/4 cup sliced black olives
2 cups finely shredded cheddar jack cheese
1 cup pita chips, or tortilla chips, slightly crushed
Pour the 1 cup salsa into a skillet and turn the heat to high; boil the salsa until reduced by half (about 5 minutes).
Slice the chicken cutlets into 1/2" strips, then cut the strips in half crosswise; add to the reduced salsa, stir and turn heat to low; stir the chicken in the hot salsa about 2 minutes or until heated through with no pink remaining inside of the chicken.
Mix the ranch dressing and salsa in a salad cruet; shake well.
Mix the romaine lettuce, corn, black beans, black olives, cheddar jack cheese, and pita chips or tortilla chips in a large serving bowl; add the dressing and the warm chicken/salsa mixture; toss thoroughly and serve immediately.
Amount Per Serving
Calories 563 Calories from Fat 248
Percent Total Calories From:
Fat 44% Protein 27% Carb. 29%
Nutrient Amount per
Total Fat 28 g
Saturated Fat 14 g
Cholesterol 100 mg
Sodium 998 mg
Total Carbohydrate 41 g
Dietary Fiber 3 g
Sugars 0 g
Protein 38 g
Vitamin A 82% Vitamin C 69% Calcium 0% Iron 17%