Our Tex Mex Chicken salad is a celebration of summer. Sweet grilled corn is served with creamy avocado, juicy chicken breast, and tender greens. To finish, crunchy tortilla strips and a drizzle of ranch dressing delivers tangy flavor in every bite. Greens not included; we recommend chopped romaine or greens of your choice.
Meal Card: Tex Mex Chicken Salad
Ingredients
- 2-4 packets tortilla strips
- 2-4 chicken breasts
- 1-2 packages grilled corn
- 2-4 packets ranch dressing
- 1-2 packages diced avocado
- 6-12 cups chopped romaine (not included in order)
Directions
1) Place the tortilla strips, ranch dressing, and avocado on the counter to thaw. If scheduling this meal, place the avocado in the refrigerator to thaw.
2) Open chicken breasts and place on a Suvie roasting rack (handles facing up) set within a Suvie pan. Place pan in the top zone of Suvie.
3) Before opening, tap grilled corn package against the countertop to break up any large pieces. Open corn and add to a second Suvie pan. Season to taste with olive oil, salt and pepper. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 20 minutes)
Top Zone: Roast at 350°F for 27 minutes (for 4 servings, Roast for 37 minutes)
5) When the cook is complete, remove pans from Suvie and set chicken aside on a cutting board to rest for 4 minutes. After resting, cut into strips or chunks.
6) Divide salad greens between plates or bowls. Divide avocado, corn, and chicken between each serving.
7) Drizzle ranch over each serving. Stir and toss salads to coat evenly in dressing. Season to taste with salt and pepper. Top with tortilla strips just before serving.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 670, Total Fat 37g, Total Carbohydrates 35g, Total Sodium 650mg, Total Protein 46g.
