Southwestern Chicken Salad

The Pampered Chef
www.pamperedchef.com

Salad:

3 boneless skinless chicken breasts
1 small yellow or red onion
1 fresh garlic clove
1 head iceberg, romaine or green leaf lettuce
3 Roma tomatoes
1 cucumber
1 green bell pepper
1 14 oz can black beans, drained and rinsed
8 oz Cheddar cheese, shredded
1 ba tortilla chips
Pampered Chef Peppercorn and Garlic Rub
Pampered Chef Chipotle Rub
Pampered Chef Southwestern Seasoning Mix

Dressing:

1 1/2 cups Ranch Salad Dressing (a 16-oz bottle)
1 fresh jalapeno pepper
1 lime, cut in half
4 teaspoons Taco Seasoning Mix

Dressing:

Measure the salad dressing with Easy Adjustable Measuring Cup.

Cut jalapeno at each end and lengthwise. Remove seeds and membrane using Core 'n More.

Chop extremely finely with Food Chopper. Add to Ranch dressing.

Cut lime in half. Juice half the lime using citrus press.

Add taco seasoning mix and lime juice to ranch.

Whisk well with Stainless Steel Whisk.

Chicken:

Spritz Deep Covered Baker with olive oil using Kitchen Spritzer.

Cut onion into large chunks. Spread evenly over bottom of Baker.

Lay chicken on top of onions.

Press 1 clove garlic on top of onions and chicken using Garlic Press.

Press 1/2 lime over chicken using Citrus Press.

First, sprinkle Pampered Chef Crushed Peppercorn and Garlic Rub on top of chicken., followed by a light dusting of Pampered Chef Chipotle Rub, and finish with a heavy sprinkle of Pampered Chef Southwestern Seasoning Mix.

Cover and microwave on HIGH for 12 minutes or until chicken is done.

Chop well using Salad Choppers.

Salad:

Cut lettuce using Salad Choppers.

Rinse lettuce well in basket of Salad and Berry Spinner. Spin excess water out in Spinner.

Place on Large Bamboo Platter.

Use the crinkle cut blade on Ultimate Mandoline with the cucumber. Add all slice cucumber to lettuce.

Slice tomatoes using V-Blade of Ultimate Mandoline or the Color-Coated Tomato Knife and place tomatoes on top of cucumbers.

Cut bell pepper using Chef's Color Coated Knife or 5" Utility Forged Knife. Dice and put on top of tomatoes.

Open beans with Smooth Edge Can Opener. Drain and rinse using Can Strainer. Add to salad.

Lightly crush tortillas in your hands and cover salad very heavily with tortilla chips. (You are making a barrier between the cold, crisp salad and the warm chicken and cheese).

Cover tortillas evenly with chicken. "Drain" it with your Small Mix n Scraper by pushing each spoonful on the side of the Baker.

Cover chicken heavily with reserved cheese. Serve with dressing on the side.