A CHIC CHICK JOURNEY…FROM ORDINARY TO LEGENDARY..

Life is too short, for you have people talking about you behind your back. But, if you bring the potato salad to this years 4.th of July BBQ. Unrequested, by the host!!!! Then you’re setting yourself up To become the butt of all cookout jokes in that group from that day forward.

You are a good person. Do not subject yourself to this. Below, is a quick, and delicious backyard barbecue bring along.

Santa Fe Salad

Ingredients

• 1 tablespoon olive oil (for cooking chicken)1 pound chicken tenders or boneless chicken • 1 teaspoon Taco Seasoning Mix • 1 6-ounce package baby spinach • 1 15-ounce can of black beans rinsed and drained • 2 avocado peeled, pitted, and chopped • 1 cup tomatoes, chopped1 cup frozen fire-roasted corn kernels, thawed • 1 cup Mexican cheese, shredded • 1/4 cup fresh cilantro (chopped) • 1 lime cut into wedges • 1/4 cup olive oil (for dressing salad) • optional: sour cream, salsa, ranch dressing

Directions

Step 1

Add 1 tablespoon of olive oil to a skillet. Cook the chicken along with the taco seasoning mix until fully cooked through. Step 2

While the chicken is cooking, distribute the spinach between 4 plates or large salad bowls. Evenly divide the beans, avocado, tomatoes, corn, and cheese on top of the four plates. Step 3

Once the chicken has cooked, remove it to a cutting board and cut it into bite-sized pieces. Distribute the chicken evenly among the salads. Step 4

Give each salad a fresh squeeze of lime and drizzle with olive oil. You can also serve with a side of salsa, sour cream, or ranch if preferred.