Making an Easy, Southwestern Summer Salad

It’s hot, hot, hot! Enjoy a light, easy salad for two, with a 20-minute prep time this summer. You’re going to love it!

Ingredients:

Ukrop’s Seasoned Grilled Chicken Breast Strips

Romaine Lettuce

A bag of Frozen Corn

Spicy Black Beans – Can

Cherubs Tomatoes

Avocado

Shredded Mexican Cheese

Tortilla Strips

Ranch Dressing

Ingredients

Steps: 

1. Place the corn in a steamer basket, in a pan, on the stove. Heat on high. At the same time, place the can of beans in a pan on the stove. Heat on medium (until warm).

IMG_8988Corn

 

IMG_8994Pans

2. Slice the avocados and tomatoes.

IMG_9004Avocado

IMG_9007

3. Once the corn and beans are done, place lettuce in serving bowls. Pour beans on top of the lettuce.

4. Place the Ukrop’s Seasoned Grilled Chicken Breast Strips, Corn, Tomatoes, Avocado, and Tortilla Strips on top of the lettuce and black beans.

IMG_9020

5. Sprinkle Mexican Cheese on the salad and drizzle with Ranch Dressing.

IMG_90241

IMG_9037

Enjoy!

Do you have a favorite summer salad recipe? Share it with us in the comments below!