A Tex-Mex salad with homemade pico de gallo, cheese, and crunchy tortilla strips with grilled marinated chicken breast with sour cream, guacamole and Mexican ranch dressing.
MAKES 2 large dinner salads
MEXI - RANCH DRESSING
1 cup Ranch dressing
1/4 cup salsa
MEAT and MARINADE
2 chicken boneless skinless chicken breast
1 cup Lawrys Baha Chipotle marinade
1 Dole Southwest Salad Kit
PICO de GALLO
1 cup tomatoes, diced
1/2 cup red onion, diced
1/8 cup cilantro, leaves only, roughly chopped
1 jalapeno pepper, finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon salad oil
1 teaspoon white vinegar
1/4 teaspoon garlic powder
Make the Salad Dressing
You may use the salad dressing in the kit or mix all the ingredients in the list and blend until smooth.
Make the Pico de Gallo
Add all the chopped vegetables into a bowl. Add the seasonings, oil and vinegar and gently mix.
(Store in the refrigerator for up to 36 hours.)
Marinate the Chicken
Place the chicken and marinade in a plastic food storage bag.
Mix will, seal the bag and marinate in the refrigerator for at least 2 hours.
Grill the Chicken
Heat a George Foreman indoor grill. Cook the chicken breasts until completely done.
Remove the chicken onto a plate and allow to rest for 5 minutes.
Build the Salad
Empty the contents of the salad kit onto two large plates.
Thinly slice the chicken breasts and place on top of the salad.
Serve the pico de gallo,