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Home > Recipes
Recipes from Pilgrim's Kitchen
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Sundance Summer Supper
1999 Winning Taste Recipe Contest - Third Place Winner
Liz Barclay
Ingredients:
- 4 Pilgrim's Pride boneless, skinless, split chicken breasts
- 1 jar (11 ounces) medium salsa, divided
- 1 bottle (8 ounces) ranch-style dressing
- 1 medium green bell pepper, chopped
- 1 medium red onion, chopped
- 1 package (10 ounces) frozen corn, thawed
- 1 can (15 1/2 ounces) black beans, drained and rinsed
- 1 large avocado, peeled, pitted and sliced lengthwise
- 1 lime, juiced
- 6 cups shredded Romaine lettuce
- 2 cups (8 ounces) grated Monterey Jack cheese
- 2 large tomatoes, thinly sliced
- 4 flour tortillas, quartered and lightly toasted
Directions:
Place chicken breasts in a single layer in a non-metallic dish or resealable plastic bag. Pour 1/2 cup salsa over breasts and turn to coat evenly. Cover or close bag, and marinate in refrigerator 1 hour, or up to 8 hours.
Preheat grill and lightly coat with oil or cooking spray. Remove chicken from marinade and place on prepared grill 4 to 6 inches from source of heat. Cook 6 to 7 minutes, turn, brush with salsa marinade and continue cooking 6 to 7 minutes until no longer pink inside. Discard salsa marinade. Remove chicken to cutting board, let stand 3 minutes, then cut into lengthwise strips. Cover and set aside.
Place remaining salsa and ranch-style dressing in small bowl, stir to blend and set side. Combine peppers, onion, corn, and black beans in a bowl and set aside. Sprinkle avocado slices with limejuice.
Arrange lettuce on large platter or divide among individual plates. Top with corn-bean mixture, then chicken strips and sprinkle with cheese. Garnish with avocado and tomato slices and tuck tortilla quarters around each portion. Drizzle with dressing or serve separately.
4 servings.
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