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!

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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.

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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.

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

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