Ingredients
- Salad dressing:
- 4 boneless skinless chicken breasts, cooked for 8 minutes in DCB
- 1 head green leaf, romaine or iceberg lettuce
- 1 can black beans, drained and rinsed
- 1/2 red bell pepper
- 1/2 red or purple onion
- 2 or 3 plum tomatoes
- 2 limes
- 4 oz block cheddar cheese
- lime flavored tortilla chips
- Southwestern seasoning or chipotle rub
- 1 cup ranch dressing
- 1 lime
- 1 tbsp southwestern seasoning or chipotle rub
Preparation
Step 1
1. Sprinkle seasoning or rub on chicken in DCB, cook 8 minutes in microwave
2. using utility knife, cut lime in half and juice over chicken using juicer
3. using salad choppers, cut up the chicken right in DCB
4. Clean lettuce leaves in salad spinner, once dry, wipe out the bowl of the spinner with paper towels. place leaves in bowl and chop with salad choppers
5. slice red pepper with ultimate mandoline
6. slice tomatoes with ultimate mandoline
7. cut onion with ultimate mandoline
8. using either microplane or zester, zest 1 lime into salad dressing
9. cut lime in half, cut 2 slices for garnish and juice the rest into the dressing
10. Stir seasoning into dressing and whisk with stainless whisk
11. open can of beans with can opener and pour into strainer, rinse and let drain
12. layer lettuce, and chicken onto large SA platter or large bamboo platter (I thought it looked really pretty on the bamboo).
13. Pour beans and place tomatoes, red peppers and onions over chicken
14. using rotary grater, grate cheese over all
15. pour dressing over salad when you get ready to serve
16. make curls with the reserved lime slices for a garnish if desired, you can also reserve a slice of red pepper for a garnish as well.