Southwest Chicken Salad


This is a favorite in our home. I make it at least once every two weeks. It’s easy to prepare and tastes delicious. Serves two.


Salad (preferably dark or red full-bodied lettuce leaves, butter lettuce, spinach, and/or arugula)

2-3 Teaspoons of Olive oil

1/2 Pound of chicken (cubed)

1 Yellow onion

Pinch of salt and pepper

1/3 Cup of Italian dressing

Splash of balsamic vinegar

Splash of chicken broth

1/4 – 1/2 cup breadcrumbs (depending on how much seasoning you prefer. I usually do 1/2 cup)

Grated cheddar cheese (or substitute your favorite kind of cheese)


Wash and dry lettuce, fill two bowls, set aside. Put olive oil, salt, and pepper in frying pan on medium-high heat, dice onion. Add onion to olive oil once it is sizzling, turn from medium-high to medium heat. Cut chicken into cubes. Fry onions until they are soft, then add chicken. Cook for 2-3 minutes on medium heat then add balsamic vinegar and Italian dressing. Cook for another 5-7 minutes or until chicken is cooked through. Add splash of chicken broth. Cook 1 minute, add breadcrumbs. Stir everything together gently. Turn off heat and pour chicken and juices over lettuce, then sprinkle grated cheese on top.





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s