Ingredients
The following ingredients have 4 Servings
- 10 - 20 Red Robin Jalapeño Coins (See Box below for link to this recipe)
- 2 pieces Red Robin Southwest Chicken (See Box below for link to this recipe)
- 1 bag Salad Greens (of choice)
- 1/4 cup Red Bell Peppers (seeded and diced)
- 1/4 cup Green Bell Peppers (seeded and diced)
- 4 tablespoons finely diced Red Onions
- 1/4 cup Black Beans (rinsed and drained)
- 1/2 cup shredded Monterey Jack Cheese
- Ranch Salad Dressing (store bought or homemade (See box above for some killer recipes), to taste)
- 1 large Avocado (Do not cut until the salad is ready to serve)
- 1 cup crunchy Tortilla Strips
Instruction
- Prepare Red Robin Jalapeño Coins using the recipe linked to in the box below. Prepare Red Robin Southwest Chicken using the recipe linked to in the box below.
- Wrap freshly grilled chicken breasts in foil. Set aside for about 15 minutes.
- Remove from foil and cut into bite-sided cubes. Set aside.
- In a very large bowl add salad greens, prepared red and green peppers, onions, black beans and cheese. Toss well to mix.
- Add Ranch dressing. Toss to coat. Set aside briefly.
- Prepare avocado just before serving so it doesn't turn brown.
- Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
- Pull the two halves of the avocado apart and remove the pit with a spoon.
- Use the spoon to scoop the avocado out of the skin.
- Slice avocado.
- Place tossed salad on two (of more) plates.
- Sprinkle with tortilla strips.
- Add chicken to the middle.
- Artfully place several avocado slices next to chicken and jalapeño coins around the plate.
- Serve immediately.
