Here's chicken salad the way they make it at your favorite Mexican restaurant—hearty with corn, black beans and crushed tortilla chips.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Classic Ranch Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
8 cups tightly packed torn mixed salad greens
1 cup frozen corn, thawed
1 cup canned black beans, rinsed
1 cup crushed tortilla chips
1/2 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
Heat grill to medium heat.
Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of chicken. Refrigerate 10 min.
Remove chicken from dressing; discard dressing. Grill chicken 6 to 8 min. on each side or until done (165°F). Slice chicken.
Cover 4 salad plates with greens; top with chicken, corn, beans, crushed chips and cheese. Drizzle with remaining dressing just before serving.
Experiment with the variety of greens available at the supermarket. Try a blend of romaine, baby spinach, leaf lettuce and/or bagged spring mix.
How to Add Grill Marks
For a restaurant-style touch, add grill marks to your grilled meat, poultry or fish. Just place the food diagonally across the hot oiled grill grates, then proceed with grilling as usual. For a special touch, rotate the food a quarter turn halfway through the grilling time on each side to create criss-crossed grill marks.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.