This is my new favorite salad! I have an inkling it will be yours too, if you adore southwest flavors half as much as I.
With a store-bought rotisserie chicken this meal can come together in a matter of minutes. I am not above using rotisserie chickens, one of the few, if only, convenience foods I recommend buying. Especially during the summer when roasting a chicken is like taking a sweat bath.
If serving this to picky eaters or kids you can set out the components in small bowls for them to build their own salads.
You can also throw some shredded cheese into the mix if you like.
For a vegetarian version leave off the chicken and double up on the beans.
A mix of lettuces with corn, black beans, olives, tomatoes and red onion topped with tender, rotisserie chicken and tortilla strips for crunch.
- Preheat oven to 350 degrees F. Brush each side of the tortillas with oil. Stack and cut into 1/8 inch thick strips. Spread on baking sheet, sprinkle with salt and pepper. Bake about 10-15 minutes until golden brown, tossing once halfway through.
- Meanwhile toss romaine, iceberg, beans, olives, corn, tomatoes and onion in a large mixing bowl. Thinly slice the chicken or shred. Serve on top of the salad or toss right in with tortilla strips and drizzle generously with dressing.
- In a food processor pulse everything but salt and pepper together until smooth. Add more oil if needed to make a pourable dressing. Season with salt and pepper to taste.
Dressing adapted from Mexican Everyday
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.