Crunchy Mexican Chicken Salad with Creamy Tomatillo Salad Dressing

I found this recipe about 2 years ago and with some tweaking it has become one of our favorite salad recipes.  The dressing is DIVINE!

Corn and Black Bean Mix- Heat through canned Black Beans and Corn.

Creamy Tomatillo Salad Dressing:

  • 1 Packet Hidden Valley Ranch Mix
  • 1 C Mayo
  • 1 C Buttermilk or 1 C Whole Milk with 2 T of Vinegar (Homemade Buttermilk)
  • 2 -3 Tomatillos
  • 1 bunch of Cilantro
  • 1-3 Cloves of Garlic
  • Juice of 1 Lime

Put all ingredients together in a blender and blend!  EASY!


Mexican Chicken

  • 3-4 Chicken Breasts
  • Olive Oil
  • Cumin
  • Salt and Pepper
  • Chicken Broth (2-3 Cups)
  • Can of Diced Tomatoes

I really don’t have a recipe for this!  I’m not a huge recipe follower.  I basically cook to taste.  But for this dinner, I seasoned with chicken breasts with salt and pepper and cooked through in an olive oil lined skillet.  After the outside of the chicken was browned, I took them out of the pan and sliced them.  I then returned them to the pan and added the Diced Tomatoes, Chicken Broth and Cumin.  I also added a little of the cilantro from the dressing that I had left over.


I let it simmer for about an hour.  I let most of the liquid cook out.  Taste occasionally and add salt and pepper accordingly. It will look like this after about an hour.


Layer on your plate with tortilla chips, lettuce, corn and black bean mixture, chicken, and cheese and top with dressing!


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