Wednesday, February 9, 2011

Stoner Cooking: Mexican Tortilla Chicken Salad
Servings: 6
Prep time: 40m
Total time: 1h 40m
Dish Type: Salad
Cuisine: American
Featured Product: Hidden Valley® The Original Ranch®

6 cups shredded Iceberg or Romaine lettuce
2 cups crushed corn chips
2 cups cooked chicken, diced
1 can (15½ ounces) kidney beans, rinsed and drained
1½ cups Hidden Valley® Original Ranch® Dressing
½ cup (2 ounces) shredded Cheddar cheese
2 small tomatoes, stemmed, seeded, and chopped
1 can (2¼ ounces) sliced black olives, drained

In a large bowl, Combine lettuce, chips, chicken, beans, and cheese with the dressing and toss until well coated. Serve garnished with tomatoes and olives.

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