Southwest Salad

Ingredients

• 2 chicken breast halves
• 1 tablespoon taco seasoning
• 1/2 cup rice, uncooked
• 1 teaspoon lime juice
• 1/2 cup cheese, shredded
• 2 (10") flour tortillas
• 1/2 cup black beans
• 1/2 cup lettuce, shredded
• 1 Salsa Fresh
• cilantro buttermilk dressing

Directions

• 1. Cut chicken breast into small cubes. Stir-fry in 1 tablespoon oil until done. Mix in taco seasoning. Drain. Cover and refrigerate.
• 2. Prepare rice (not instant) according to package directions or prepare in microwave rice cooker according to cooker instructions. Stir in lime juice.
• 3. Place shredded cheese on tortillas. Place under broiler briefly until cheese melts and edges begin to brown (watch closely).
• 4. Top baked tortilla with prepared rice, black beans, prepared chicken, shredded lettuce, fresh salsa and cilantro buttermilk dressing.

Servings

• Serves 2

Tips

This salad is quick to make if chicken, rice and cilantro dressing are prepared and refrigerated in advance.

Ingredients

• 1 packet ranch dressing mix
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 1/2 teaspoon garlic, minced
• 1 cup cilantro, chopped
• 1/4 cup salsa verde
• 1/8 teaspoon cayenne pepper

Directions

• Mix all ingredients in blender. Refrigerate.