| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Salads, Mexican, Chicken, Tomatoes, Spices |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless, skinless |
|
|
Chicken breast halves |
| 1 |
cn |
(15-oz.) S&W Pinqutos or |
|
|
Black beans, undrained |
| 1 |
cn |
(14-1/2 oz.) S&W Ready Cut |
|
|
Tomatoes, drained well |
| 4 |
c |
Shredded salad greens |
| 1/2 |
c |
Diced bell pepper |
| 1/4 |
c |
Each chopped green onion, |
|
|
Red onion, cilantro |
|
|
S&W Mesquite Cooking Sauce |
|
|
& Marinade |
|
|
S&W Vintage Lites Red Wine |
|
|
Vinegar Dressing |
|
|
Garnish (optional): |
|
|
Guacamole & sour cream |
INSTRUCTIONS
Brush chicken with Mesquite Cooking Sauce. Broil or BBQ 3-5 min. per side
or until done, basting with more Cooking Sauce; slice into thin strips.
Combine remaining ingredients with chicken strips and toss with 1
tablespoon Cooking Sauce & 2 tablespoons Vintage lites dressing. Garnish
with guacamole and sour crea, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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