Pico Chicken Salad
I first enjoyed this salad at E-Z’s Brick Oven & Grill. This is my version.
1 (8.75 oz.) can corn, drained
1/2 (15 oz.) can black beans, drained and rinsed
2 cups dry rotini pasta
4 cups chopped Romaine lettuce
1 (6 oz.) package pre-cooked Southwest seasoned chicken breast strips
1 large tomato, chopped
Balsamic dressing
1 cup shredded Parmesan cheese
Red tortilla chips
Cook the corn, black beans, and rotini (corkscrew) pasta in boiling water in a medium-size saucepan for 10 minutes or until the pasta is cooked.
Drain in a colander and rinse under cold water until the pasta is cooled.
Place the lettuce in a large serving bowl. Add the chicken strips, tomato, and cooled pasta mixture.
Toss with the balsamic dressing. Sprinkle with Parmesan cheese. Tuck in the tortilla chips around the side of the bowl.
Serves 4
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