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Chicken Taco Salad
SUBMITTED by craftcrazy, Mt. Pulaski
4 boneless, skinless chicken breast
1 (14 ½ oz.) can diced tomatoes
½ cup thick and chunky salsa
2 tablespoons vegetable oil
2 tablespoons red wine vinegar
10-12 cups chopped lettuce
1 (8 oz.) can kidney beans, drained
4 ounces shredded sharp cheddar cheese
3 cups broken tortilla chips
Grill chicken breasts until done; cut into bite size pieces.
Drain diced tomatoes, reserving 1 tablespoon juice. In small
bowl, combine reserved juice, salsa, oil and vinegar. In large
bowl, combine lettuce, tomatoes, beans, cheese, chips and
chicken. Drizzle on dressing and toss. Serve immediately. |
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