Tuesday, July 26, 2011

Fiesta Pollo Salad with Baja Ranch Dressing

  • Romaine lettuce
  • Shredded cheese (I used Mexican blend)
  • Chopped red peppers
  • Chopped green peppers
  • Chopped red onion
  • Corn (either canned or cooked and cut off the cob)
  • Black beans, drained
  • Boneless chicken breasts (I used one small/medium size one per salad)
  • Fajita seasoning packet (1 packet for every 2 chicken breasts)
  • Tortilla chips (my favorite are the Hot Blues in the organic section)
  • Ranch dressing (I used the refrigerated Gregg's ranch from Costco)
  • Salsa (I used Costco's salsa not from refrigerated section)
  1. Preheat grill to medium low.  Spray with Pam Grill spray or wipe with oil.
  2. Use fajita seasoning as a rub for the chicken and grill for about 8-10 minutes each side depending on size of chicken breasts. 
  3. When cooked, let set 5 minutes and then cut into bite-sized pieces.
  4. Fill bottom of plate with lettuce and top with cheese, peppers, corn, beans, and chicken.
  5. Top with (or place on the side) with tortilla chips and baja ranch dressing.
  6. To make dressing, use 2 parts ranch to 1 part salsa.  Mix well.
I was inspired by the Fajita Pollo salad at Red Robin in making this salad.  The chicken rub and dressing were a total shot in the dark, but they turned out really well.  I was very excited and surprised at how well the fajita seasoning turned out as a rub for the grilled chicken.  Delicious!!!  This was easy and delicious - 100% sure it will go into the regular dinner rotation.  Very happy with it!

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