It’s not the dressing that makes this salad, but the Williams Chili Seasoning that’s used to make this dish so flavorful. From the fresh lettuce, to the added Tex-Mex flair this easy to make salad will leave you feeling refreshed, blessed, and satisfied.
1 tbsp Vegetable Oil
2-3 pieces Boneless, skinless, chicken breast halves, thinly sliced
1 pkg Williams Chili Seasoning
3/4 cup Water
1 bag Salad mix
1 Tomato, cut into thin wedges
1 can Black beans, rinsed and drained
1 can Mexican style corn, drained
1/2 cup Shredded cheddar cheese
3/4 cup Ranch dressing
1 cup Coarsley crushed tortilla chips
Heat oil in skillet over medium-high heat. Add chicken strips and cook, stirring frequently, just until chicken is white.
Add Williams Chili Seasoning and water; stir well. cover and cook 5 minutes.
Uncover and cook about 5 more minutes or until most of the liquid has evaporated and chicken is fully cooked, stirring frequently to coat chicken with chili mixture.
Remove from heat and allow to cool slightly.
Place salad mix, tomatoes, black beans and corn in salad bowl.
Remove chicken from drippings and arrange over salad.
Top with cheese and drizzle with ranch dressing. Garnish with crushed tortilla chips.
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