Grilled Chicken Salad

Sadly, summer is coming to an end (who let that happen?). Which means it’s time to fill up on garden produce before all veggies come from a can or a freezer (at least that’s what happens here in Minnesota). And since I like to have a little extra flavor and crunch with my salad, I especially like this grilled chicken salad – it’s perfect for the whole family, and it celebrates summer!

Grilled Chicken Salad

Submitted by Rosemary (MN) HQ Resident Chef

• Torn lettuce
• Blue Aztec Chips
• 15 oz. can black beans, rinsed and drained
• 16 oz. can whole kernel corn, drained
• 2 diced tomatoes
• 2 cups cubed or shredded rotisserie chicken
• 4 green onions, sliced
• 1/4 cup sliced black olives
• 1 cup shredded Cheddar cheese
• 1/2 cup prepared Simply Salsa™ Mix
• 3/4 cup bottled ranch dressing
• Prepared Giddyup Guacamole Mix™
• Fresh cilantro (optional)

Divide lettuce between four large plates; place Blue Aztec Chips around edge of plate. Top salad with next 7 ingredients. Combine prepared Simply Salsa and ranch dressing; stir to blend. Drizzle dressing over salad; garnish with prepared Giddyup Guacamole and fresh cilantro. Makes 4 servings.

Tips

• Use leftover pork tenderloin or steak in place of the rotisserie chicken.
• Substitute green olives or Kalamata olives for the black olives.
• For a spicy kick, top the salads with sliced jalapeno peppers.
• Combine prepared salsa with 3/4 cup Caesar dressing in place of the ranch dressing. Caesar dressing was actually developed in Tijuana, so it’s a delicious fit with Mexican food.

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