(by Shirley McNevich)
1lb. boneless/skinless chicken breasts
1 tsp. canola oil
1 tsp. chili powder
1 - 16oz. bag salad greens (rinsed in cold water)
1 - 8oz. jar salsa (your choice of spiciness)
1 - 8oz. bottle ranch dressing
1 cup shredded cheddar cheese
1/2 cup crushed plain tortilla chips
In a skillet add oil and chili powder--stir. Add chicken and cook over medium heat until chicken is no longer pink inside. Cut chicken into bite sized pieces. In a large bowl add salad greens, chicken pieces, salsa, ranch dressing and shredded cheddar cheese--toss to coat. Top the salad with crushed tortilla chips.
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