Southwestern Tender Salad
Chicken tender, from the deli, cut in half inch pieces
Medium head iceberg lettuce, chopped
|1, 10-12oz. bag|
Mixed salad lettuces
Medium roma tomatoes, diced
Frozen corn, thawed, rinsed, drained
|1, 15 oz. can|
Black beans, rinsed and drained
Red onion diced
|1, 8oz. bag|
Shredded four cheese blend, Mexican style but w/o seasonings for tacos
Chipotle BBQ sauce
|1/4 to 1/2 cup|
Prepared southwestern ranch salad dressing
Heat chicken tenders, cut into half inch chunks and warm BBQ sauce.
Rinse all veggies and lettuces first and drain thoroughly. Chop and toss lettuce with salad mix and arrange on salad plates or bowls for dinner size salads.
Chop and divide diced tomatoes evenly over salads. Evenly distribute corn, black beans and red onion over salad. Sprinkle nice portion of shredded cheese over salads.
Just before serving, dredge chicken tenders in BBQ sauce and distribute evenly over center of salads, or arrange sections as desired.
Serve with salad dressing on side and offer BBQ sauce as well.