Pollo Confetti Salad

Mexican-inspired ingredients like black beans and chipotle chili mix with exotic and aromatic spices like cumin and coriander to form this hearty salad. Avocado, cheese, and ranch add to the flavor. Everything you want, ready in 30. Recipe provided by blogger The Weekend Gourmet, a Grilled & Ready® product contest recipe finalist.
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  • Calories 790
  • Total Fat 52 g
  • Cholesterol 80 mg
  • Sodium 1740 mg
  • Total Carbohydrate 50 g
  • Protein 35 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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Cooking Instructions

  1. Make the garlic tortilla "croutons" by stacking three flour tortillas and cut into small squares. Put them in a bowl. Combine with 1 tbsp. olive oil, 1 tsp. salt, 1/2 tsp. black pepper, and 1 tsp. garlic powder. Stir well to combine; place on a non-stick baking sheet. Bake at 375⁰F for 8-10 minutes, or until the "croutons" are golden and crisp. Set aside to cool. 
  2. Prepare the black bean corn salsa by combining corn, black beans, Roma tomato, green onions, garlic, juice from one lime, olive oil, 1/2 teaspoon cumin, 1/2 teaspoon coriander and salt & pepper to taste together in a medium bowl.  Set aside.  
  3. Prepare Grilled & Ready Chicken Breast Fillets according to package directions.  Dice into bite-sized cubes. Place in a bowl. Add a squeeze of lime juice, 1/2 teaspoon cumin, 1/2 teaspoon coriander, paprika, garlic powder, and salt & pepper to taste. Stir to evenly coat the chicken pieces with the spices.  Set aside. 
  4. Prepare the dressing by combining 1/2 cup of your favorite ranch dressing with 2 tsp of sauce from a can of chipotle chilies. Stir well to combine.
  5. Assemble: Place romaine lettuce on a large platter. Arrange ingredients in rows like ribbons down the lettuce in the following order: garlic tortilla "croutons", black bean-corn salsa, seasoned chicken, Mexican blend shredded cheese, and diced avocado.  Topped with a squeeze of lime juice and some salt. Drizzle the chipotle ranch dressing over the top.  
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