Southwest Chicken Salad - Prep 10m, Cook 20m

Recipe inspired by Albertson's pre-made BBQ Chicken Salad. Grab one for a quick lunch (just watch the dressing!!!) when you are in a hurry. This is an AWESOME recipe and the cilantro makes it work.

Ingredients:
1 large chicken breast
Southwest Seasoning blend
1 ear corn
1 tbsp olive oil
1 red, yellow, or orange bell pepper
1/2 package lettuce, red cabbage, carrot blend
1/4 cup chopped fresh cilantro (IMPORTANT!)
1/3 cup lite Monterey Jack cheese, grated
10 grape tomatoes
1/4 cup sliced green onions
1/2 diced seeded jalepeno peppers
Opt: 2 Tbsp Ken's lite ranch dressing mixed with 1/2 tbsp bbq sauce

Directions:

1. Season chicken breast with southwest seasoning blend.

2. Preheat broiler. Halve bell peppers, remove seeds and stalks.

3. Brush oil on corn.

4. Place both corn and pepper on broiler rack and cook 5 min, then turn and cook 4-5 minutes more or until both are slightly charred.  Remove.

5. Place chicken on broiler rack and cook until browned.

6. Meanwhile, place lettuce, cilantro, grated cheese, tomatoes, diced green onions, and jalepeno pepper in bowl and toss.

7. Slice peppers and corn kernels, cube chicken, and top on salad mix.

8. I like it alone but if necessary, drizzle bbq ranch dressing lightly on salad.

Makes 1 large serving.


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