It’s hard to beat a good salad. Unless, of course you make it in the perfect bowl. I had always been curious about the “Tortilla Pan Set” advertised but didn’t feel they were worth paying the advertised price. When I saw them on mark down from $12.99 to $3.69 I had the perfect opportunity to see what these little pans could do. They were easy to use, and I go toasty tortilla shell bowls to mix my salad in. So here is my take on a delicius Southwest Chicken Salad. This recipe will make 4 delicious salads.
Place one burrito size flour tortilla shells in each of the four tortilla pans. You may also try using a small round baking dish, such as Pyrex of corning ware. Even a small cooking pan without a handle works very well. Just be sure to coat with plenty of cooking spray. Cook until shells are golden brown and crisp, about 10 minutes.3 cups of chopped Southwest Chicken: I used leftover grilled chicken that had been rubbed with a blend of southwest seasoning. If you prefer to use canned add chili powder, garlic salt, onion powder, lemon pepper, cilantro and mesquite seasoning mix. Heat on medium for 10 minutes stirring once. Set aside and let cool.
4 cups lettuce1 large tomato diced
2 green onions chopped
2 cups black beans drained and rinsed
2 cups fresh yellow corn
½ TBS CilantroCorn Tortilla strips
Roasted Garlic Dressing
In a large bowl toss together chicken and first five ingredients with two spoons mixing thoroughly. Divide equally among the four tortilla bowls. Top with a sprinkling of cilantro, corn tortilla strips and dressing
Roasted Garlic Dressing: Add four minced garlic cloves that have been roasted in a 400 degree oven for 5 minutes to one 16oz container of sour cream. Stir in one tablespoon of garlic powder, one tablespoon onion powder and 1 teaspoon cilantro. Set in refrigerator for at least one hour before serving