Recipe: Santa Fe Chicken Salad

I have not made THIS recipe, yet.

SANTA FE CHICKEN SALAD

TO PREPARE THE CHICKEN:
The chicken breasts are marinated before grilling, you could marinate the chicken in a non-alcoholic margarita mix in the fridge for a few hours, or even overnight, you can use alcohol if you prefer.

WHEN READY TO MAKE THE SALAD:
Remove chicken from marinade. Discard marinade and grill chicken.

THE DRESSING IS SOMETHING LIKE THIS:
3 parts thick ranch dressing
1 part very chunky salsa
1 part water

Stir dressing ingredients together until blended. Set aside.

TO BUILD THE SALAD:
Mixed greens-iceberg lettuce, romaine
shredded red cabbage
matchstick cut carrots
raw spinach leaves
Tortilla strips (If you want to make your own tortilla strips, just by corn tortillas, cut into thin strips and deep fry.)
Don't forget the shredded Jack/cheddar blend, it really adds to the salad.
TO GARNISH THE SALAD:
Sour cream
Pico de Gallo (sprinkled around the salad)
Guacamole
About a 1/4 cup canned black beans per salad, drained and rinsed

TO ASSEMBLE THE SALAD:
Put all of the greens, 1/4 cup of the tortilla strips and 1/4 cup Jack/cheddar cheese into a large plastic bag a large ziploc will work) add 2 oz of dressing, shake until all lettuce is coated-

After grilling the chicken, slice and place on top of salad, garnish your salad with the sour cream, Pico de Gallo, guacamole and black beans-mmmmmm good!!!