Mexiranch Southwestern Salad
From sparow64 17 years ago
- 5 minutes to make
- Serves 2
A re-creation of a salad I had at Barleys Taproom. Nothing was measured, and use your favorite salad veggies. Great use for a leftover chicken breast.
Ingredients
- tortilla chips shopping list
- Shredded cheese shopping list
- 1/4 head romaine lettuce, chopped shopping list
- 1 med tomato, diced shopping list
- 1 c corn, drained shopping list
- 1 c black beans, drained and rinsed shopping list
- 1/2 cucmber, peeled and diced shopping list
- 1/2 red bell pepper, chopped shopping list
- 1/2 med red onion, chopped small shopping list
- 1 cooked chicken breast, diced shopping list
- 1/4 c ripe or kalamata olives, drained and sliced shopping list
- 1 c salsa shopping list
- 1/2 c ranch dressing shopping list
- 2 dashes cumin shopping list
- 1/2 t dried cilantro shopping list
- 1 dash red pepper flakes shopping list
How to make it
- Spray 2 metal pie pans or round cake pans with nonstick spray
- Spread tortilla chips across the bottom of each
- Sprinkle each with handful shredded cheese
- Set aside
- Preheat oven to 350
- Chopped lettuce, and all other ingredients through olives and place in large mixing bowl
- Toss and set aside
- Place chips in oven
- Stir together remaing ingredients
- When cheese has melted, slide each pan of chips and cheese onto a dinner plate
- Top with salad mixture
- Pour dressing over all
- ****if you have the time, lightly brush flour or corn tortillas with olive oil, cut into small strips with pizza cutter and bake until crispy to make you own tortilla chip strips for the salad
The Rating
Reviewed by 9 people-
this salad sounds fabulous and what a gorgous little baby you have there.
debwin
in Toronto loved it
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mmm...sounds really delicious, thanks for posting!
magali777
in Mexico loved it
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Now, this is my kind of eating! I like everything about it. Is that your baby or grandbaby? He is a cutie!
bluewaterandsand
in GAFFNEY loved it
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