Southwest Chicken Salad II Recipe

Ingredients
<br>- 1 (15 ounce) can black beans, drained and rinsed
<br>- salt and pepper to taste
<br>- ½ head cabbage, chopped
<br>- 1 (10 ounce) package romaine lettuce, torn
<br>- ½  green bell pepper, chopped
<br>- 1 (8.75 ounce) can corn, drained
<br>- ¼ cup shredded Cheddar cheese
<br>- 2  cooked skinless, boneless chicken breast halves, cut into strips
<br>- 1 cup finely crushed blue tortilla chips
<br>- ½ cup prepared Ranch salad dressing
<br><p></p>Directions
<br>step 1: In a small saucepan over medium heat, cook the black beans until heated through. Season with salt and pepper.
<br>step 2: In a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn, and Cheddar cheese.
<br>step 3: Transfer the tossed salad to serving bowls, and top with the warmed black beans, chicken, tortilla chips, and Ranch dressing.
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Ingredients
- 1 (15 ounce) can black beans, drained and rinsed
- salt and pepper to taste
- ½ head cabbage, chopped
- 1 (10 ounce) package romaine lettuce, torn
- ½ green bell pepper, chopped
- 1 (8.75 ounce) can corn, drained
- ¼ cup shredded Cheddar cheese
- 2 cooked skinless, boneless chicken breast halves, cut into strips
- 1 cup finely crushed blue tortilla chips
- ½ cup prepared Ranch salad dressing

Directions
step 1: In a small saucepan over medium heat, cook the black beans until heated through. Season with salt and pepper.
step 2: In a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn, and Cheddar cheese.
step 3: Transfer the tossed salad to serving bowls, and top with the warmed black beans, chicken, tortilla chips, and Ranch dressing.

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