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Shortcut Mexican Salad Recipe


Full meal salads are delicious any time of the year, and they can make a satisfying, but quick and easy dinner during busy times of the year, such as pre-holiday days. This great Mexican inspired salad can be made very quickly with chicken cutlets from the Chicken Cutlet Module (link at the bottom of this article). Since I try to have several packages of chicken cutlets in my freezer at all times, my teenage daughter makes this salad often for lunch when shes short on time.

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 its time to make another salad.

Shortcut Mexican Chicken Salad


4 Servings
width="270"
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
Serving
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%



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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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