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Ingredients
Salad
- 3 Chicken Breasts
- 3 C Frozen Corn
- 2 Romaine Lettuce chopped into chunks
- 2 C Grape tomatoes halved
- 1/2 Red Onion finely diced
- 1.5 C Monterey Jack Cheese
- 2 C Corn chips crushed
Dressing
- 2 C Mayo
- 1 C Milk
- 1 C Sour Cream
- 2 Tb Fresh Parsley finely chopped
- 2 Tb Cilantro finely chopped
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- 1 tsp Tabasco
- 1 Garlic Clove minced
- 1 tsp Salt
- 1 tsp Black Pepper
Ingredients
Salad
Dressing
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Instructions
Salad
- Season the Chicken with salt and pepper and cook on a grill pan over Medium-high heat. Cut into bitesize chunks when it is finished
- Cook the corn in a dry non-stick pan over medium heat until it starts to char. Stir/toss frequently so as to not burn it. Set aside to cool
- In a large bowl place the ingredients in layers. Lettuce, Tomatoes, Corn, Red Onions, Cheese and Tortilla chips. Serve the Salad topped with some chicken and the dressing
Dressing
- Whisk together all the ingredients and set aside in the fridge to keep cool
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