Southwestern Panko Chicken Salad

Salad Ingredients

 Servings 4

       

  • 3 Boneless Breasts of chicken
  • One cup Cherry Tomatoes, cut in half
  • One Cup Sweet yellow corn, cooked and drained
  • 2 Whole Avocado, peeled, pitted and sliced
  • 1 Whole Red Pepper, seeded and chopped
  • 1/2 Cup Black olives, sliced
  • 1/2 Cup Black beans, rinsed and drained
  • 3 Hard Boiled eggs peeled and chopped
  • 1/3 Cup Red onions, diced
  • 4 Cups Romaine Lettuce, chopped
  • 3 Boneless cooked boneless breasts of chicken
  • 2 Cups Croutons for topping
  • 1 Cup Monterey Jack Cheese shredded, for sprinkling on top

For Chicken:

Flatten 3 boneless breasts of chicken with mallet to 1/2 " thick.

1. Coat in flour.
2. Dip in lightly beaten eggs.
3. Cover both sides in panko crumbs.
4. Fry chicken on both sides until golden brown.
5. Drain on paper towels.
6. Cut into bite sized pieces.

Creamy Chipotle Ranch Dressing:

  • 1/2 Cup Mayo
  • 1/2 Cup Sour Cream
  • 2 tsp taco seasoning or chili spice mix ( store bought or my recipe)
  • 1 tsp brown sugar
  • 2 tsp chicken broth
  • 2 tsp fresh squeezed lime juice
  • 3 whole chipotle chile peppers, canned in adobo sauce ( small can found in the stores Mexican food section )

For dressing, in a medium sized bowl, combine the all ingredients and whisk until smooth. Store in refrigerator until ready to serve.



Directions For Salad Assembly:

Combine the first 9 ingredients in a large bowl. Drizzle the salad dressing over the salad, toss lightly. Top with Chicken, Croutons and Monterey Jack Cheese and Creamy Salad Dressing.

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