Lawrys Southwestern Chicken Salad Recipes

SOUTHWESTERN CHICKEN SALAD

Steps:

• Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

SANTA FE CHOPPED CHICKEN SALAD

Steps:

• Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, brushing with 2 tablespoons of the remaining marinade. Cut chicken into thin slices.
• Mix sour cream, milk, cilantro and remaining 2 tablespoons marinade in medium bowl with wire whisk until smooth. Arrange lettuce on large serving platter. Top with chicken, beans, corn, avocado, tomato, cheese and onion. Serve with dressing and tortilla chips, if desired.

LAWRY'S PAPRIKA CHICKEN

Steps:

• Spray a large non-stick skillet with non-stick cooking spray.
• Lightly sprinkle both sides of the chicken with the seasoned salt and the paprika.
• Cook over medium heat about 2 minutes on each side.
• Lower the heat to low, cover the skillet, and continue cooking 15 minutes longer, turning the chicken over every 5 minutes.
• Continue cooking until the chicken is no longer pink in the center. You may want to check thinner pieces of chicken after 10 minutes as they will cook faster.