Wednesday, July 31, 2013

Crispy Chicken Mexican Salad


I know what you're saying to yourself right now: I had you at Crispy Chicken. There’s something about that warm, crunchy crispy goodness on a nice cold salad. Stop thinking this isn't good for you; it isn't. But if you must make yourself feel better about it, think about all the beautiful greens you're consuming accidentally as you poke your fork around hunting for the fried bites of chicken.



Crispy Chicken Mexican Salad
Salad Ingredients
Lettuce/Salad Greens
Black Olives, Canned black beans, Slices of Avocado, tomato, onion, whatever!
Shredded cheddar or jack cheese
Crispy Chicken, cooked. Use something like Tyson’s Crispy Chicken Strips.

Crumbled up tortilla chips
Hot Sauce

Salad Dressing
1 part sour cream to 2 parts of your favorite salsa


Directions
Cook the chicken pieces according to package directions. While cooking, combine all salad ingredients and dressing, save for the tortilla chips and hot sauce. Serve salad and add crispy chicken to the top on each plate. Sprinkle with crumbled tortilla chips and hot sauce.
 


For another version of this delicious salad, make it Oriental by using lettuce, water chestnuts, mandarin oranges, green onions and crispy noodles. Toss with an Asian Vinaigrette or make your own dressing with soy sauce, rice vinegar and sesame oil. Add your crispy chicken and - BAM!

3 comments:

  1. I love ordering this kind of salad at restaurants but have never made it at home. This looks easy peasy and oh so delicious!

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  2. The last thing I ordered was a crispy chicken wrap because yes, I couldn't resist the crispy chicken. This look sooo good! Love all the crunchy stuff in this.

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