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August 2, 2011
Canyon Crunch Salad
Memorable Salads
Prep time:
18 minutesgrilling time:
7 to 10 minutes“For festive family gatherings, Grandma served this salad in a bright blue-and-yellow bowl. I have that bowl now.”
Ingredients
Serves 6
- 8 ounces chicken strips
- 1/2 teaspoon Mexican seasoning
- 1 (16-ounce) can ranch-style beans, rinsed, drained
- 1 (11-ounce) can whole kernel corn, drained
- 1/2 cup each chopped green bell pepper, chopped green onions and shredded Cheddar cheese
- 1 medium tomato, chopped
- 1 large head iceberg lettuce, torn
- 1 (8-ounce) bottle Catalina salad dressing
- 8 ounces corn tortilla chips, lightly crushed
Directions
1
Preheat the grill to medium.
2
Sprinkle chicken with seasoning.
3
Grill chicken 8 inches from heat, turning occasionally, until cooked through, about 7 to 10 minutes. Cut chicken in half.
4
Combine beans, corn, bell pepper, green onions, Cheddar and tomato in a large bowl and mix well.
5
Place lettuce in a serving dish. Add bean mixture, chicken, salad dressing and tortilla chips and toss to mix well. Serve immediately.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
To make her own Catalina salad dressing, Grandma combined 1 (10 3/4-ounce) can tomato soup, 3 tablespoons white vinegar, 1 tablespoon granulated sugar and 1/4 teaspoon seasoned salt in a bowl and mixed well. For a subtle Tex-Mex flavor, she often added 1/8 teaspoon of ground cumin to the salad dressing.
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