Tuesday, September 2, 2008

Blue Chips Chicken Salad


I found this recipe in the free Costco cookbook that they hand out around Christmas time. Whenever Mark sees blue chips on the counter he always gets excited because he knows this recipe is coming. I packed this dinner for us for our flight to San Deigo because it's a great meal to make ahead of time and bring on picnics or for a meal on the plane. Just be sure to keep the chips separate until you eat so they don't get soggy!

4 boneless, skinless chicken breasts
1 packet taco seasoning
1 T olive oil
1 15 oz. can of whole-kernel corn, drained
1 15 oz. can black beans, drained and rinsed
3 c. COOKED white rice
1 head iceberg lettuce, chopped
2 c. blue corn tortilla chips
1 c. shredded cheddar cheese
1 c. salsa
1/2 c. ranch dressing

1. Season chicken with taco seasoning. Heat olive oil over medium heat in a saute pan. Add chicken and cook until done. Cut into strips and set aside.
2. In a bowl, mix corn, black beans and rice. Form into 4 balls and set aside.
3. Layer lettuce with rice balls, chicken strips, chips and cheese.
4. Combine the salsa and ranch dressing in a bowl and stir to mix. Pour over salad.

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