Ranahan Ranch® Southwest Spring Chicken Salad
Ranahan Ranch® Southwest Spring Chicken Salad
Directions
- Pre heat chargrill to high. Cook Raspberry Jalapeno Chicken Breast on the grill to internal temperature of 165°F.
- In a bowl, combine corn, black beans, tomato, avocado, red onion and celery.
- Mix the Roasted Garlic Aioli with the Mineral Water to make thin dressing consistency and add to the bowl coating evenly.
- Gently fold Arugula into the dressed vegetable mix then place in center of bowl. Slice the Raspberry Jalapeno Chicken breast and lay on top.
- Finish plate with Crispy Wonton garnish. Serve with a cup of chicken tortilla soup.
Ingredients
- 1 ea. Ranahan Ranch® Raspberry Jalapeno Chicken Breast, 6 oz.
- 1 cup Contigo® fire roasted corn
- 1/2 cup Contigo® black beans, drained and rinsed
- 1 ea. Peak Fresh Produce® 5x6 tomato, cored and small dice
- 1/2 ea. Contigo® Avocado Halves, small diced
- 1/4 cup Peak Fresh Produce® Onion(s), Red, brunoised dice
- 2 ea. Peak Fresh Produce® Celery Ribs, small diced
- 2 oz. Peak Fresh Produce® Arugula
- 1/4 cup Village Garden® Roasted Garlic Aioli
- 1/8 tsp. Jarrito’s® Mineral Water
- 2 oz. Fresh Gourmet® Wonton Strips, fried
- 1 cup Delancey Street Deli® Chicken Tortilla Soup
