SOUTHWEST CHICKEN SALAD
Red Robin Copycat Recipe
Serves 2-3
1 bag salad greens
2 chicken breasts
4 tablespoons finely diced red onions
1/4 cup red bell peppers diced
1/4 cup green bell peppers diced
1/4 cup black beans rinsed and drained
1 package Grill Mates Chipotle Pepper Marinade
20 sliced jar jalapenos (pickled)
1/2 cup shredded Monterey Jack cheese
1 cup crunchy tortilla strips
Hidden Valley Spicy Ranch
1 large avocado (don't cut until the salad is ready to serve)
1/2 cup all purpose flour
1/4 teaspoon paprika
1/4 cup water plus more for jalapeno coins batter
1/2 cup oil for frying
3 tablespoons oil for chicken marinade
1 large zip lock bag
Jalapeno coins: Place 1/2 cup flour in a shallow bowl. Add paprika, Add enough water to make a batter (slightly thinner than pancake batter). Place oil in a shallow pan...heat (medium). Throw all of the jalapenos in the batter and carefully place them in the oil...fry until golden brown (making sure you flip them after about 2 minutes). Put the fried 'coins' on paper towels to absorb the oil. Set aside.
Chicken: Add Grill Mates chipotle pepper marinade, 1/4 cup water and 3 tablespoons oil in a zip lock bag. Place 2 chicken breasts in the bag and marinate in the refrigerator for at least 3 hours. After 3 hours either grill the chicken. Once cooked, put chicken breasts in foil and let 'sit for about 15 minutes. Cube chicken after 15 minutes.
Salad: In a large bowl add peppers, onions, black beans, cheese, tortilla strips, salad bag and ranch dressing. Toss everything together.
Serving: Place tossed salad on a plate (divide equally not 2 or 3 plates). Add chicken. top with avocado. place jalapeno coins around the plate
