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Cook'n with Betty Crocker 
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Southwest Salad |
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Serves: 4 Print this Recipe1 cup cut-up cooked chicken 1 cup salsa 6 cups iceberg lettuce salad mix (from a 16 ounce bag) 1 cup shredded cheddar cheese 1 can corn with red and green peppers (drained) 1 can (small) sliced ripe olives (drained) 2 cups corn chips Mix together 1 cup cup-up cooked chicken and 1 cup salsa in large bowl. Add 6 cups iceberg lettuce salad mix (from a 16 ounce bag), 1 cup shredded Cheddar cheese, 1 can corn with red and green peppers (drained) and 1 small can sliced ripe olives (drained). Toss to coat. Add 2 cups corn chips; toss to combine. Serve with additional salsa. From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Oriental Chicken Salad Broccoli-Peanut Chicken Salad Raspberry Chicken Salad Chicken and Swiss Salad Southwest Salad |
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