Southwestern Chicken Salad

By Mague

Ingredients

• 1 1/2 cups ranch salad dressing = a 16 ounce bottle
• 1 fresh jalapeno pepper
• 1 lime, cut in half
• 4 tsp. taco seasoning mix
• 1 small yellow or red onion
• 1 1/2 pounds boneless, skinless chicken breast
• 1 clove fresh garlic
• 1 head iceberg, green leaf, or romaine lettuce
• 3 Roma tomatoes
• 1 fresh cucumber
• 1 green bell pepper
• 1 can (14 ounces) black beans
• 1 block (8 ounces) cheddar cheese
• 1 bag tortilla chips
• Salsa for garnish

Details

Servings 1
Adapted from sn129w.snt129.mail.live.com

Preparation

Step 1

(Dressing)

* Measure salad dressing with Easy Adjustable Measuring Cup.

* Cut jalapeno at each end and lengthwise. Remove seeds and membrane using Core ‘n More.

* Chop extremely finely with Food Chopper. Add to ranch dressing.

* Cut lime in half. Juice half the lime using Citrus Press.

* Add taco seasoning mix and lime juice to ranch.

* Whisk well with Stainless Steel Whisk.


(Chicken)

* Spritz Deep Covered Baker with olive oil using Kitchen Spritzer.

* Cut onion into large chunks. Spread evenly over bottom of Baker.

* Lay chicken on top of onions.

* Press 1 clove garlic on top of onions and chicken using Garlic Press.

* Press ½ lime over chicken using Citrus Press.

* Cover and microwave on high for 12 minutes or until chicken is done.

* Drain off broth.

* Chop well using Salad Choppers.


(Salad)

* Cut lettuce using Salad Choppers.

* Rinse lettuce well in basket of Salad & Berry Spinner. Spin excess water out in Spinner.

* Place on Large Bamboo Platter.

* Slice tomatoes using v-blade of Ultimate Mandoline and lay on top of lettuce.

* Slice cucumbers using crinkle cut blade of Ultimate Mandoline and add to salad.

* Cut bell pepper using Santoku Knife and add to salad.

* Open beans with Smooth Edge Can Opener. Drain and rinse using Can Strainer.

* Add to salad.

* Add cooked, shredded chicken on top of beans.

* Shred cheese using Rotary Grater and layer over chicken. Serve with dressing, tortilla chips, and salsa.