Spicy Southwest Chicken Salad
Love Bakes Good Cakes
Love Bakes Good Cakes
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Ingredients

  • Of
  • 15 minutes
  • 16 minutes
  • 4 servings
  • 4 boneless, skinless chicken breast halves
  • ¾ cup low-sodium chicken broth
  • 2 tbsp (or more to taste) El Yucateco brand hot sauce (I used the red habanero sauce)
  • 2 tbsp distilled or cider vinegar
  • 1 finely chopped garlic clove
  • ½ teaspoon vegetable oil
  • ½ teaspoon salt
  • 2 ears fresh corn, shucked and silks removed
  • 1 tbsp vegetable oil, for grilling corn
  • 4 cups mixed salad greens
  • 1 medium cucumber, sliced lengthwise and cut into half circles
  • 1 medium tomato, cut into wedges
  • 1 medium avocado, seed removed and cut into slices
  • 16 black olives
  • 1½ cup Ranch dressing (bottled or homemade)
  • 2 tbsp (or more to taste) El Yucateco brand hot sauce (I used the red habanero sauce)

Instructions

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