1 pkt Kraft Ranch Dressing Mix (see back of package for directions)
1-2 jalapeno peppers
6 stems cilantro thoroughly washed with the stems cut off and discarded
For Corn Salad:
1 can of Mexi-corn, drained
1 can black beans, drained
4 chicken breasts, marinated in Kraft Italian Dressing and sprinkled with chili powder
2 heads romaine lettuce, washed and cut into bite size pieces
2 tomatoes, chopped
1 can (8 oz.) diced green chiles
2 avocados, in bite-size pieces
2 cups tortilla chips, crushed and used as a salad topper
1 cup Kraft Mild Cheddar Shredded Cheese
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Let's Make It
Mix the Kraft Dressing Mix and ingredients as told on back of packet. Cover and put in the refrigerator to start chilling. Cut the jalapenos into 1 inch pieces wash the seeds out. Chop the cilantro into pieces small enough to fit into a blender. Place the cilantro and jalapeno in the blender and chop until it is fine. Stir the mixture into the prepared dressing and chill for 45 minutes.
Mix the corn and black beans together in a bowl to be used as a corn salsa relish. Sprinkle it with a pinch of garlic salt. Chill.
Cook the chicken breasts on an outside grill or a George Foreman grill until cooked thoroughly (grill times may vary). When cooled, chop into bite size pieces.
Tear salad into pieces and place on large plate. Add 1/3 cup of the corn salsa. Add chopped tomatoes, 1 Tbsp. green chilies, and 1/2 chopped avocado. Place the cubes of chicken on top and add the tortilla chips and cheese. Top with the Jalapeno ranch dressing and enjoy my favorite salad!