Cool Summer Salsa on Cutlets
25 MIN
| 1 | pkg. PERDUE® Refrigerated Whole Grain Breaded Chicken Breast Cutlets, Homestyle (12 oz.) |
| 1/3 | cup reduced fat ranch dressing |
| 1/3 | cup barbecue sauce |
| 1 | pkg. (6 ounces) chopped romaine lettuce |
| 1 | can (15 ounces) black beans, rinsed and drained |
| 1 | can (8 ounces) corn, drained |
| 2 | medium tomatoes, chopped |
| 1/4 | cup chopped red onion |
| 1 | cup tortilla strips*, optional |
| 1 |
Heat chicken according to package directions. Cool slightly then cut into 1/2 inch slices. Stir together ranch dressing and barbecue sauce in a small bowl.
TIP: *Tortilla strips are available in the salad toppings area of most grocery stores. |
| 2 | Combine lettuce, black beans, corn, tomatoes and red onion in a large bowl. Pour half of BBQ Ranch dressing over lettuce mixture and toss well. Divide evenly on large salad plates. |
| 3 | Top each salad with chicken slices. Drizzle remaining BBQ Ranch dressing over the chicken. Top with tortilla strips, if desired. |
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