This recipe is a great way to use leftover chicken from a rotisserie dinner, a weekend of grilling, or you can substitute canned. It makes a quick and healthy meal while giving a face-lift of flavor to your leftover chicken.
Ingredients:
1 cup cooked chicken chopped
2-3 cups fresh lettuce washed and ready to eat
1/2 medium tomato diced
1 tablespoons fresh chopped chives
1/2 cup tortilla chips broken into pieces
1/4 cup pine nuts
1/2 cup ranch
1/2 cup Frank's Red Hot sauce
Directions:
Mix 1/2 cup ranch and 1/2 cup Frank's Red Hot sauce and set to the side.
Assemble salad in medium bowl with tortilla chips on the bottom, then lettuce, chicken, tomato, pine nuts, chives and top with dressing to taste. Serve immediately once assembled for maximum crunch.
Serves: 1
Farmer Amy's Tip:
I love to add Tortilla chips to my salads to add extra crunch, so I always save the end of a bag of chips that are too small to use for dipping and add them to my salads. This is a great way to use the end of the bag so nobody has to "eat the crumbs".
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