Thursday, July 3, 2008

Ranch Chicken Salad

1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
2 teaspoons chili powder
1 tablespoon vegetable oil
1 package (16 ounces) ready-to-serve salad
1 cup (4 ounces) shredded cheddar cheese
3/4 cup ranch salad dressing
3/4 cup salsa
1/2 cup corn chips or crushed tortilla chips
Directions: Sprinkle chicken with chili powder. In a skillet, cook chicken in oil for 6 minutes or until the juices run clear. Meanwhile, place salad greens in a large bowl or on individual plates. Top with cheese and chicken. Combine salad dressing and salsa; drizzle over chicken. Top with chips. Yield: 8 servings.

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