Grilled New Mexico Chicken Salad
  • 4 boneless chicken breasts
  • (marinated in fajita seasonings)
  • 1 head romaine lettuce, cut across in strips
  • 1/2 cup cilantro ranch salad dressing
  • 4 medium Roma tomato, diced
  • 1 large yellow bell pepper, sliced
  • 8 medium fresh muchrooms, sliced
  • 6 oz cheddar and Monterey jack cheese, shredded
  1. Place the marinated chicken breasts on a heated barbeque grill and grill until fully cooked. Remove and allow to rest for 5 minutes. Place the romaine and cilantro ranch salad dressing into a bowl and lightly toss. Arrange on an individual bowl or plate. Place the diced tomatoes down the center of the greens. Place the yellow bell peppers, muhrooms and grated cheese to one side of the tomatoes. Slice the chicken breast into thin slices and fan over the top of the salad. Garnish the perimeter of the bowl or plate with the tortilla chip. Place one tablespoon guacomole in the center of each salad.
  2. Cilantro Ranch Dressing Recipe to Follow