"Terra Cotta" Grilled Chicken Salad

Purchase ready-to-use grilled chicken breast at your local deli to speed up the preparation of this tasty Southwestern-style chicken salad.

Recipe Ingredients:

4 grilled boneless, skinless chicken breast halves, sliced into 1/2-inch strips
1 (16-ounce) can beans, drained and rinsed (kidney, pinto or black beans)
1 (7-ounce) can mild diced green chiles
1 small red onion, finely chopped
2 tomatoes, diced
1 cup jicama, diced
2 tablespoons fresh cilantro, minced
1 1/4 cups creamy ranch-style salad dressing
2 tablespoons ketchup
1/2 teaspoon salt
Dash hot sauce
Juice of 1 to 2 limes
Salad greens
Cilantro sprigs for garnish, if desired

Cooking Directions:

1. In a large bowl, combine grilled cut-up chicken, beans green chiles, red onion, tomato, jicama and minced cilantro; add lime juice and toss to mix thoroughly.
2. In a small bowl, mix together Ranch style creamy salad dressing, ketchup, salt and hot sauce. Pour over salad ingredients, tossing to coat thoroughly.
3. Serve over a bed of salad greens. If desired, garnish with cilantro sprigs.

Makes 8 servings.

Recipe and photograph provided courtesy of The Association For Dressings and Sauces.