chicken salad with almonds

Image by elana's pantry via Flickr

Southwestern Chicken Salad

Boneless, skinless chicken breast or tenders

Thick cut peppered bacon

Shredded Chedder cheese, if you like a little more spice (I do) you can also use Pepper Jack cheese

Cherry tomatoes

Mrs. Dash™ Chipotle Seasoning

Avocado cubed

Lettuces of your choice

I make this on the stove top with my griddle pan, but any will do, use Pam™ or similar product to prevent sticking, and it keeps the dish healthier. If you use whole breasts trim down to tender size if you like, I do because it keeps the cooking time down and prevents the spices from burning on the chicken.

You want to cook the peppered bacon first, approx. 3 slices per salad serving, set aside.

Place chicken in pan and cook till white on the outside, sprinkle generously with the Chipotle seasoning on both sides and continue cooking until done.

While chicken is cooking you can be getting the other ingredients ready if you haven’t already. Half the tomatoes and cube the Avocado, coarse chop the cooked bacon into bite size pieces. Plate up the lettuce as this recipe is made “buffet style” individually per person.

When chicken is done, coarse chop it as well, and begin plating while chicken is warm. Plate in this order: lettuce, tomatoes, avocados, cheese, bacon and chicken.

Now top with the dressing of your choice, Ranch is best. Enjoy!!

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