Chicken Tortilla Salad with Pineapple Pico de Gallo

The inspiration for this salad comes from a salad I had at Cheddar's. I don't remember what they called it. All I remember is how much I enjoyed the Pineapple Pico de Gallo with the southwest flavors in the salad. I am not going to lie, this is more work then what I usually do to make a salad. But it is worth it. I can't think of a single item I would leave out. The stand out ingredient is still the Pineapple Pico. I just love the sweet spicy pieces it adds to the salad. It would also be good with chicken, pork or even shrimp. In fact I may try this salad with shrimp one day. The other amazing ingredient is the Avocado Ranch Dressing. It is creamy, tangy and fresh. Just a little twist on typical ranch. I love the avocado and herbs together. It would be great on tacos too. So when you find yourself will a little time on your hands treat yourself to this salad. If you are short on time just try the Pineapple Pico or the Avocado Ranch. They are so good!

Makes 2 large dinner salads

Ingredients

For Tortilla Strips:

2 corn tortillas, cut into 1/2” by 2” strips

Olive oil cooking spray

Salt

For the chicken:

1 boneless skinless chicken breast

Sazon, to taste

Lime juice

Olive oil

For the salad:

1-1/2 hearts of romaine lettuce, chopped

1/4 cup can black beans, drained and rinsed

1/4 cup can corn, drained

2 green onions, sliced

1/4 cup Avocado Ranch Dressing (recipe below)

1/2 cup Pineapple Pico de Gallo (recipe below)

1/4 cup reduced fat, sharp cheddar cheese, grated

Directions

Preheat oven to 350 degrees F.

Cut the stack of tortillas into strips and arrange the strips in a single layer on a baking rack on top of a cookie sheet.

Spray each tortilla strip with cooking spray until slightly moist. Sprinkle strips with salt.

Bake for 10 – 12 minutes, rotate the pan halfway through. Bake until the strips are crisp, but not too brown. Set aside.

Preheat grill to medium-high heat (10 min).

Season chicken breast with sazon. Drizzle chicken with olive oil, lime juice and turn to coat. Grill chicken 4 to 6 minutes a side, until cooked through. Set a side to rest for 10 minutes. Dice chicken into bite size pieces. Set aside.

Toss the lettuce with black beans, corn, green onion and avocado ranch dressing. Sprinkle with cheese and top with pineapple pico de gallo, diced chicken and tortilla strips.

Pineapple Pico de Gallo

Makes approx. 5 cups

Ingredients

2 medium tomatoes, diced

1/2 medium red onion, diced

1 Tbsp pickled jalapeno peppers, minced

1/2 bunch cilantro, chopped

1 (20 oz) can pineapple tidbits drained, 1 Tbsp juice reserved

3 Tbsp lemon juice

Salt and pepper to taste

Directions

Combine all ingredients in a medium bowl. Stir to combine. Refrigerate, stirring occasionally until chilled and flavors have combined. Serve with tortilla chips, over grilled chicken/fish or salads.

Avocado Ranch Dressing

Makes approx. 1 cup

Ingredients

1/2 medium/large avocado

1/4 cup light mayonnaise

1/4 cup light sour cream

2 Tbsp low fat buttermilk

1-1/2 tsp lime juice

1/2 tsp salt

1 tsp cilantro, minced

1 tsp green onion, minced

1/2 tsp dill, minced

1/2 tsp garlic, minced

Dash black pepper

A sprinkle cayenne pepper

Directions

Place the avocado in a bowl and mash with a fork until it is smooth. Add in the rest of the ingredients. Stir until everything is mixed well. Place, covered in the refrigerator to let flavors blend. Serve as a salad dressing or dipping sauce.

Linking to:
This Gal Cooks: Marvelous Mondays
Jam Hands: Recipe Sharing Mondays
Anyonita Nibbles: Tasty Tuesdays
Buns In My Oven: What's Cookin Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Six Sister's Stuff: Strut Your Stuff Saturday Link Party
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Who Needs a Cape: Super Sunday Party

The Tumbleweed Contessa: Chicken - Saturday Dishes Linky Party

Carole's Chatter: Food on Fridays - Salads
My Pinterventures: Summer Salads Party