Ingredients: 2 cups Chicken strips (1/2 X 2 inch – Baked, grilled, fried or roasted chicken breast), 1 cup chopped tomatoes, 1 cup chopped yellow onion, 1/2 cup chopped cilantro, 1 lime, 1 romaine lettuce, 2 cups crushed tortilla chips (Not finely crushed) and ranch dressing. In a small bowl, combine tomatoes, onions and cilantro. Squeeze the lime over the mix and add 2 pinches of kosher salt. Mix and set the salsa aside. Cut up the lettuce in 1/2 inch strips, wash to clean and put in a bigger bowl. Put in 1/4 cup ranch dressing (Depending on the size of the lettuce you may need less or more. But use enough to coat the lettuce lightly). Add the chicken strips and drizzle a bit more ranch to very lightly coat the chicken. Add the salsa, and mix everything together. Before serving, add the crushed tortilla chips and mix/toss. Serve and enjoy! This goes great with the garlic cheese bread.
The picture shown is a variation of this recipe. The ranch dressing was blended with pico de gallo instead and was served without the tortilla chips because of this no carb diet I’m on. I bought an 8 ounce tub and slowly added the ranch dressing (about 1/2 a cup). I used a whole roasted lemon pepper chicken, de boned and cubed the meat. I cut 2 whole romaine lettuce in 1 inch strips. Cut up a lemon into 8 wedges. I put all the ingredients in its own bowl and set up the assembly line. Took less than 10 minutes to prepare, made 10 servings.
This is the best way to eat cauliflower! Served cold as a salad / appetizer, you will surprise your guests with the flavors and texture of the combination in this nice treat. You will enjoy it!
The Bulk: 2 bunches broccoli. 2 bunches cauliflower. 1 bunch green onions. 2 packs of bacon. 1 cup sunflower seeds. 6 oz. craisens. 2 cups parmesan cheese.
The dressing: 1 cup mayo. 1 – 2 tsp sugar. a dash of salt and pepper.
Prep:Cook bacon to a crisp. crush and set aside. Chop all veggies to penny or smaller size. I recommend hand plucking the tips of the broccoli & cauliflower. Put veggies in a large bowl. In a separate bowl mix the mayo, salt, pepper and sugar to taste. Pour dressing in the bowl of veggies and mix till veggies are coated. Add the cheese, chopped green onions, sunflower seeds and craisens. Mix everything and refrigerate. Mix in the bacon and serve.
Ellen… thank you for sharing your recipe!
Ingredients: Store bought roasted chicken (herb, traditional, lemon goes best), ranch dressing, 1 romaine lettuce , 2 tomatoes, 12 branches cilantro and 4 plain tandoori bread. Prep time: 10 minutes. Take the chicken off the bone and shred or cube. Cut lettuce to palm size. Slice tomatoes to thumb nail size. Pluck cilantro off its stem. Cut tandoori in half and heat up by toaster or microwave. Assemble: Take a leaf of lettuce, put 2 tbsp of chicken, sprinkle tomato and cilantro, drizzle ranch dressing and place on top of tandoori. Fold in half and bite in!
You can get creative and try spreading butter and garlic on the bread before toasting it. You can use an oven or toaster oven for that. As for the toppings, you can add cucumber, not include cilantro (Not everybody likes that), add cheese and olives or even change the dressing or type of chicken. It all depends on your taste. I’ve found the combo I put together is simple in preparation, in the pocket and flavor.