Tex Mex Chicken Salad

Makes 6 servings

ingredients

1 1/2 tsp. ground cumin
4 tsp. chili powder
1/2 tsp. garlic powder
Salt & pepper to taste
4 boneless, skinlees chicken breast halves
1 T. vegetable oil
3/4 c. water
1-10 oz. bag salad mix
1 tomato, seeded and chopped
1-15 oz. black beans, rinsed and drained
1 cup frozen whole kernel corn, thawed and drained
1 c. ranch dressing
1/2 c. shredded cheddar cheese
1 c. coarsely crushed tortilla chips

directions

Combine cumin, chili powder, garlic powder, salt and pepper. Measure out and reserve 1 teaspoon seasoning for the dressing. Slice chicken into thin strips. Heat oil in large skillet over medium-high heat. Add chicken strips and cook, stirring frequently, just until chicken is white. Add seasoning mixture and water; stir well. Cover and cook for 5 minutes. Uncover and cook about 5 minutes or until most of the liquid has evaporated and chicken is fully-cooked, stirring frequently to coat chicken with chili mixture. Remove from heat and allow to cool 10-15 minutes. Place salad mix evenly in a 9x13 pan. Spoon chicken over salad. Sprinkle with tomatoes, black beans and corn. Mix together ranch dressing and reserved seasoning mixture. Spread dressing over salad, spreading evenly. Just before serving, sprinkle with cheese and crushed tortilla chips.

notes

Could use a packet of taco or chili seasoning if you don’t have all the spices available. Each chicken breast should be about 4 oz., or the size of your palm. If they are larger, adjust the number of breasts needed accordingly.

Source: Wyss & Moore