Recipes / Warm Chicken Margarita Southwest Salad

Ingredients

• 4 each Boneless, Skinless Chicken Breasts
• 2 tablespoons Canola Oil
• 3 5/8 cups Furmano’s Salsa Style Petite Diced Tomatoes Spicy Green Chilies & Lime
• 1/2 cup Margarita Mix
• 1/4 cup Olive Oil
• 1/4 cup White Wine Vinegar
• 1 pound Mixed Salad Greens
• 1 cup Black Olives, Sliced & Drained
• 1 cup Furmano's Black Beans, Drained
• 1 each Green Bell Pepper, Seeded & Cubed
• 8 each Taco Salad Shells
• 2 each Avocados, Peeled & Sliced
• 1 each Purple Onion, Cut Into Rings
• As Needed Sour Cream

Preparation

1. Cut chicken breast into 1" cubes.
2. Heat canola oil in a large skillet over medium high heat. Brown cubed chicken in oil for about 5 minutes, turning frequently.
3. Add Furmano’s Salsa Style Petite Diced Tomatoes Spicy Green Chilies & Lime with juices to skillet and bring to a boil.
4. Cover skillet and simmer for 10 minutes, or until chicken is cooked through. Remove skillet from heat.
5. Whisk together margarita mix, olive oil, and vinegar until well blended. Toss together salad greens, olives, black beans, and bell pepper with margarita dressing until thoroughly coated.
6. Divide salad mixture into taco salad shells.
7. Ladle chicken and tomatoes on top of salad.
8. Arrange sliced avocados and onion rings on top of salad.
9. Serve immediately with dollops of sour cream, if desired.