Southwest Chicken Salad
4 boneless, skinless Chicken Breast Halves 1 package dry
Taco Seasoning Mix
1/4 cup Olive Oil 2 Tbsp. Lemon Juice 3 Tbsp. Water
In a plastic Ziploc type bag, combine all ingredients except
chicken. Close bag and shake bag to thoroughly blend
ingredients. Add chicken breast you have punched holes all
over with a meat fork. Close bag and keep turning until meat
is coated good. Marinate 1 hour. I like to add 1 tsp. of
salt to the above mix. Broil chicken 10 minutes per side or
until juices run clear when pierced with a fork. Let chicken
rest 10 minutes. Slice chicken into thin slices with sharp
knife. Place torn lettuce leaves on platter. Arrange sliced
chicken down center. Garnish each side with slices of
Avocado, Ripe Olives, Cheese Sticks and around one side of
platter some Frito Corn Chips or some Tortilla Chips.
Homemade deep fried Tortilla Chips made from Flour Tortillas
are wonderful.
Put a narrow strip of Salsa down middle of chicken slices
and serve more Salsa on the side along with Sour Cream.
BonApetite' PattyG from Missouri
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