Good afternoon here we will give you a recipe mike's mexican grilled chicken salad which is appetizing The way making it is very very easy. You just need to be careful to get results from mike's mexican grilled chicken salad which has aroma and taste that able evoke our tastes.

So that the result of mike's mexican grilled chicken salad, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare mike's mexican grilled chicken salad delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings required in make

1. Prepare ● For The Proteins
2. Prepare 1 (8 oz) Bag John Soules Grilled Chicken Breast Strips
3. Use ● For The Mexican Salad
4. Take as needed Queso Fresco Cheese [to top]
5. Prepare 1 Can Bush's Black Bean Fiesta
6. Prepare 1 Can Drained Sweet Corn
7. Prepare 1 Can Drained ROTEL
8. Prepare 1 (4 oz) Can Hatch Green Chilies
9. Prepare 2 LG Desedded Jalepenos
10. Prepare 1 Bunch Cilantro Leaves
11. Prepare 1 LG Peeled Cucumber
12. Use 2 tbsp Fine Minced Garlic
13. Prepare 1/2 LG Desedded Green Bell Pepper
14. Prepare 1/2 Jar Roasted Red Bell Peppers
15. Prepare 1 Cup Thin Sliced Cabbage
16. Prepare 1 Can Drained Black Olives
17. Prepare 1 EX LG Firm Deseeded Chopped Tomato
18. Take 1 Medium Chopped White Onion
19. Use 1 Small Chopped Red Onion
20. Prepare 2 Green Onion Stalks
21. Prepare 1 Can Drained Artichokes
22. Use 1/2 Cup Baby Carrots
23. Prepare 1 tbsp Fresh Lime Juice
24. Prepare 1 tbsp Ground Cumin
25. Prepare as needed Ripe Avocados [served to the side]

Then allow the chicken to rest for at least five minutes before slicing. Meanwhile, place the ranch dressing and the salsa in the blender and puree until smooth. Pile the chopped lettuce on a large platter. Slice the chicken and arrange over the lettuce.

How to make Mike's Mexican Grilled Chicken Salad:

1. Here's what you'll need.
2. Chop all of your vegetables and add spices and canned goods. Gently mix. Chill for 2 hours.
3. If interested, make my, "Mike's Avocado Jalapeno Cilantro Dressing Or Dip," to go with this dish and chill.
4. Serve on tacos, burritos, nachos, etc, or to the side of any Hispanic dish. Enjoy!
5. Done and ready to serve!

Mike's Roast Chicken Salad field greens, fresh corn off the cob, grape tomatoes, pine nuts, sun dried cranberries, dates, Laura Chenel goat cheese, croutons & champagne vinaigrette Short Smoked Grilled Salmon over field greens w. champagne vinaigrette, grape tomatoes, sun dried cranberries, dates, croutons & pine nuts SANDWICHES & BURGERS (LUNCH) Shrimp, mushrooms, pico de gallo, cheese filled poblano pepper, wrapped around chicken or steak. Served with rice and sweet plantains. Fried burrito filled with your choice of meat with beans, served with a side of rice and lettuce, tomato, and sour cream. MEXICAN CHICKEN or STEAK SALAD - Mexican spices - mixed salad - black beans - corn - pico de gallo - guacamole - creamy & smoky. SWAP BEEF FOR GRILLED CHICKEN BREAST OR BLACK BEAN VEGGIE BURGER.

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