There are literally hundreds of chicken salad recipes in existence. But one of the most popular items that are sold in popular restaurants is the South American Chicken Salad. This salad goes by many names. For example, the Chili salad is called “Quesadilla Explosion“, which accompanies the salad with a few wedges of quesadilla cheese. It also included a craze in fast food outlets, with franchises like McDonald’s and Arby’s cashing in on this popular favorite. But no matter what name is applied to this amazing concoction, the results are pretty much the same: tangy, crunchy, “Tex-Mex” goodness. If you’re a salad fanatic and have a taste for your local restaurant’s signature southern chicken salad, here’s how to get that taste at home.
Ingredients
This salad is easy to make. But there are very few that allow the taste to “pop”. No chicken salad was saved in this recipe;
chicken breasts cutlets (exos/skinless)
romaine / green leaf / iceberg lettuce
cilantro
cumin earth
1 can of black beans
corn (frozen or canned)
Kraft Spicy Ranch Salad Dressing
Salsa (Medium – Hot)
1 cucumber
1 small red onion
1 package hate it
bell peppers (red/green/yellow)
cherry tomatoes Susceptibility
grated cheese (cheddar / Monterey Jack)
tortilla strips / football (Fresh Gourmet or other brand)
Preparing the Chicken
The only item in this recipe that requires cooking is the chicken. I found a very easy way to perfectly season the chicken using the George Foreman grill. > grill (or similar) grill. Chicken can be seasoned with any herb. And the recipe is salt, pepper, and ground cumin. Season your chicken cutlets and grill until cooked through. After the cooked chicken, dice it into strips or chunks and set aside.
Sacred Basics
Chop the lettuce into bite-sized pieces and toss in a large salad bowl. Add about a cup of chopped carrots. Chop up about one medium cilantro and toss it into the mixture. Chop the cucumber, bell pepper, and red onion, and add to the salad mixture. Toss in the cherry tomatoes, and then sprinkle a handful of shredded cheese over the bowl. Now the porta salaam is made of that dirty word.
Toppings and Extras
Now that the “base” for your chicken salad is set, drain your cans of black beans and corn. Then put them in the mix. Add the chicken stock and mix thoroughly. add your tortilla chips (or crushed tortilla chips) on top of the salad.
Several chips on the market today are flavored with chipotle. Kraft Spicy Ranch is a great option for this chicken salad recipe. However, if you like to dress up your spice, mix about a tablespoon of hot (or medium) salt into a small bowl of Spicy Ranch. Then sprinkle this mixture on the salad.
Voila! In just under 30 minutes, you have a filling and pulpy lunch or dinner. Instead of spending $8-$10 on one plate of salad, you can enjoy that authentic restaurant flavor all week long.
