| More Mexican Recipes |
| Covington's Restaurant's Fiesta Chicken Salad |
| Chicken: 8 (4 oz) portions boneless, skinless chicken breasts 1 bottle fajita marinade Marinate chicken for 4 hours. Roast in 375 degree oven until tender and juicy. Cool completely. Black Bean Salsa: 1 (15 oz) can black beans 1/2 tsp minced garlic 1 cup prepared salsa 1/4 tsp ground cumin 1/4 cup chopped green onions 2 Tbsp chopped fresh cilantro 1/4 cup chopped red bell pepper (or 1 Tbsp dried cilantro) 1 Tbsp lime juice 1 avocado, choppped 1 Tbsp olive oil Rinse and drain black beans and place in large bowl. Add salsa, green onions, red pepper, lime juice, olive oil, garlic, cumin, and cilantro. Mix well. Chill covered for 1 hour. Fold in avocado just before placing on salad. Southwestern Dressing: 1 large bottle creamy ranch or low-fat/fat free ranch dressing of choice 1 tsp ground cumin 1 tsp ground chili powder Mix together thoroughly and chill. To Prepare Salad: 16 cups mixed lettuce greens 1 bag tortilla chips Sliced Roma tomatoes Sliced Red Onion Shredded Cheddar and Monterey Jack Cheeses Arrange a few tortilla chips (5-6) on the bottom of each salad plate. Then add: 2 cups mixed greens, tomatoes, red onion, shredded cheeses, 1 chicken breast sliced in strips; then a large spoonful black bean salsa. Garnish with a whole tortilla chip atop black bean salsa. Serve dressing on the side. |