Quick Southwestern Salad

submitted by Julie Christensen

preparation time: 45 minutes

serves 6 to 8

4 chicken thighs, skinless & boneless*

2 teaspoons extra virgin olive oil

1 tablespoon chili powder

2 teaspoon cumin

1½ cups brown rice

1 head romaine lettuce chopped

1 can kidney beans drained and rinsed

2 cups unsalted corn tortilla chips crushed

½ cup Monterey jack cheese shredded

½ cup black olives sliced

1 cup fresh pico de gallo

Preheat oven to 350 degrees F.

Season chicken thighs with chili powder, cumin, a pinch of salt and pepper and the olive oil. Roast chicken for 25 minutes or until fully cooked. (Or substitute cooked chicken seasoned with cumin and chili to taste and warmed.) When cooked (or seasoned and warmed) shred or chop the chicken.

Cook rice according to the instructions on the packaging and let cool.

Add the romaine lettuce to a large bowl with the drained kidney beans, olives, and cheese. Toss with ½ the pico de gallo and salt and pepper to taste. Add the chicken and crushed tortilla chips and toss.  Add the remaining pico de gallo to the rice and blend.

Serve the salad mixture with a spoonful of rice and pico de gallo on the side.