Tuesday, May 3, 2011

Southwestern Chicken Layered Salad

Jennifer S.

This salad is really close to the one they serve at Paradise Bakery.

6 cups torn romaine lettuce
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Southwestern style corn, drained, liquid reserved
2 tablespoons taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch
1/4 salsa or BBQ sauce
1 cup black beans, drained and rinsed
1 cup corn chips (1 1/2 oz)
1/2 cup tomato, seeded and diced

Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
Arrange chicken mixture over lettuce. Sprinkle with cheese, corn and beans.
Combine dressing and salsa (or bbq sauce) together.
Drizzle with dressing; top with corn chips. Garnish with tomatoes.

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