Southwest Grilled Chicken Salad - cooking recipe
Ingredients
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1 head lettuce, torn into bite size portions
1 to 2 tomatoes, cut into wedges
4 to 6 fresh mushrooms, sliced thin
1 green pepper, diced
1 to 1 1/2 c. Cheddar or Monterey Jack cheese, shredded
6 slices bacon, crumbled
1 avocado, sliced
2 to 3 boneless, skinless chicken breasts
water chestnuts, snow peas or bean sprouts (optional)
chow mein noodles or croutons (garnish)
Preparation
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Saute mushrooms and green pepper in small amount of oil until slightly browned. Set aside.
Grill chicken breasts and slice into strips.
(May add seasonings of your choice.
I like lemon pepper, onion powder, salt-free garlic-herb.)
Combine greens, mushrooms, pepper, cheese and bacon.
Lay chicken strips on top. Serve with warm poppy seed dressing.
Serves 8.
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