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Ingredients
- 4 pecan crusted chicken breasts
- 4 cups field greens, chopped
- 2 cup corn, fresh or frozen
- 1/4 cup gorgonzola cheese, crumbled
- 12 - 16 kalamata olives
- 1/2 cup roasted red pepper
- 4 tsp cilantro, chopped
- 8 lime wedges
- 1/2 cup ranch dressing
Preparation
Step 1
Bake chicken according to package directions. Place chopped salad greens on plate. Lightly coat greens with 1/2 or the dressing. Arrange cooked chicken, corn, cheese, olives & peppers on top of greens. Sprinkle chopped cilantro over greens. Top with remainder of dressing. Place lime wedges on either side of the salad. Squeeze fresh lime juice over the salad as desired.
(Note: I substitute raisins in lieu of corn and hard boiled eggs in lieu of olives.) Your own personal taste will determine those ingredients.