SANTA FE CHICKEN SALAD
Chicken, roasted corn and tomato salsa and cheddar cheese tossed with
iceberg and romaine lettuce, ranch dressing and tortilla strips.
CORN and TOMATO SALSA1 teaspoon olive oil
1 cup fresh or frozen sweet corn (
1/2 red, yellow or orange pepper, diced
2 roma or plum tomatoes, cut in half, seeded and diced
1/4 cup red onion finely diced
1 teaspoon plus 1/4 teaspoon cilantro
1/2 anaheim green chile or jalapeno (if you like spicy), finely diced
Start by making the corn salsa. Heat a small non stick skillet on medium high heat and add the olive oil frozen corn, red, yellow or orange pepper, and the chile. Saute stirring occasionally until the corn, pepper and chile begin to take on roasted appearance, about 10 minutes. Set aside to cool. Once mixture is cool, add tomato, red onion, 1 teaspoon of cilantro, the roasted corn, pepper and chile mixture to a medium bowl and stir together. Squeeze the juice of one lime on the salsa and season with salt and pepper if desired and stir.