- 1
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
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.