Friday, April 16, 2010

Zesty Summer Salad

4-6 Boneless Skinless Chicken Breasts Teriyaki Style
(1 cup honey, 1 cup soy sauce, dash of garlic-
marinate overnight)

Right before you make the salad, bake the chicken at 350 for 25 minutes. Then cut into cubes.

Mix the following in a large bowl 
3 cans black beans, drained and rinsed
2 cans shoepeg white corn, drained
1-2 cucumbers sliced and halved
2-3 tomatoes chopped
2 avocados chopped
1 of each red, green and yellow pepper, chopped
1 red onion, chopped
4-5 fresh limes squeezed over top of above ingredients
2-3 T, rice vinegar

Set Aside 
1-2 heads of iceberg lettuce
1 bag plain or cool ranch Doritos
1 bottle of HOMEMADE ranch dressing

HOW TO SERVE
Place chips on the bottom of plate. Follow with lettuce,
veggie mixture top with ranch dressing.

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