Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken breasts, cut in 1/2-inch strips

  2. 1 teaspoon chili powder

  3. 1 teaspoon ground cumin

  4. 1/2 teaspoon garlic powder

  5. 2 tablespoons lime juice

  6. 1 tablespoon olive oil

  7. 2 cups torn spinach leaves

  8. 2 cups torn red leaf lettuce

  9. 2 cups torn iceberg lettuce

  10. 1 cup frozen small sweet peas, thawed

  11. 1 cup canned blackeye peas, rinsed, drained

  12. 1/2 cup frozen whole kernel corn, thawed

  13. 3 Roma tomatoes, chopped

  14. 4 green onions, sliced

  15. 1/4 cup chopped fresh cilantro Dressing:

  16. 1/4 cup white wine vinegar

  17. 3 tablespoons lime juice

  18. 3 tablespoons honey

  19. 1/2 teaspoon garlic pepper

  20. 1/4 teaspoon crushed red pepper flakes

  21. 1 cup shredded Monterey Jack cheese

  22. 1 cup coarsely crushed tortilla chips sour cream for garnish, optional cilantro sprigs for garnish, optional

Instructions Jump to Ingredients ↑

  1. Prepare Chicken: In medium bowl place chicken. Add chili powder, cumin, garlic powder, lime juice and olive oil; stir to coat chicken. Cover and refrigerate 30 minutes, stirring once.

  2. Remove chicken from marinade with slotted spoon. In large nonstick skillet sprayed with cooking spray, place chicken and sautÈ over medium high heat about 5 minutes or until lightly browned and no longer pink.

  3. Meanwhile prepare Dressing: In small bowl, combine white wine vinegar, lime juice, honey, garlic pepper and crushed red pepper flakes.

  4. In large bowl, place spinach, red leaf lettuce and iceberg lettuce. Toss gently and add sweet peas, blackeye peas, corn, tomatoes, green onions and cilantro. Pour Dressing over mixture; toss. Add cheese and tortilla chips; toss gently.

  5. To serve, place salad mixture on platter and arrange chicken strips on top. Garnish with sour cream and cilantro sprigs.


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