Southwestern Chicken Salad

So good!

Southwestern Chicken Salad

Romaine lettuce washed and chopped
1-2 chicken breasts
Zesty Italian dressing
Lime

Black Beans

Corn

Tomatoes

Avocado
Cilantro

Fried Tortilla strips (optional)

Marinate the chicken with Zesty Italian dressing and a bit of lime or limeaid (and sprinkle with montreal chicken seasoning if you have any). Cook chicken on the grill or in the oven (broil on hi for 10 minutes on each side) just until pink is gone- do not overcook. Slice into thin strips.

Heat black beans, corn and rice until warm. Serve with chicken over chopped romaine lettuce and top with desired toppings. Squeeze fresh lime or lemon juice over entire salad. Cilantro can be cooked with the chicken or just chopped and sprinkled on top of the salad.

*For yummy dressing- mix half ranch dressing and half bbq sauce. Toss dressing with lettuce and then add remaining toppings. Delicious!

Crock Pot Chicken Caesar Sandwiches

I've seen these all over the web and finally got around to trying them. They were super good and really easy. Also, they're made in the crock pot which is a huge bonus!

Crock Pot Chicken Caesar Sandwiches

• 2 pounds boneless skinless chicken thighs or breasts (I used Chicken Breasts)
• 1/2 to 1 cup of your favorite Caesar dressing
  
• 1/2 cup shredded Parmesan cheese
• 1/4 cup fresh chopped parsley or 2 teaspoons of dried parsley
• 1/2 teaspoon ground pepper
• 2 cups shredded romaine lettuce
• 12 slider buns or 4-6 regular sized hamburger buns

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Recipe from: Chef in Training