Nancy tops packaged greens with the warm chicken and onion combo, then tosses in tomato, red pepper and shredded cheese to create this colorful salad. An easy dressing of zippy salsa and bottled vinaigrette adds the final flavorful touch.
Tex-Mex Chicken Salad
Tex-Mex Chicken Salad
Prep Time
10 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 1 medium sweet red pepper, julienned
- 2 teaspoons canola oil
- 2 cups Tex-Mex Chicken Starter
- 1 package (10 ounces) ready-to-serve salad greens
- 1 medium tomato, chopped
- 1 medium onion, chopped
- 1 cup shredded Monterey Jack cheese
- 1-1/2 cups salsa
- 1/3 cup prepared vinaigrette salad dressing
Directions
- In a large skillet, saute red pepper in oil until crisp-tender. Add chicken starter; heat through.
- In a salad bowl, combine the greens, tomato, onion and cheese. Top with chicken mixture. In a small bowl, combine salsa and vinaigrette until blended. Serve with salad.
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