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A Recipe from Chef Rex

Southwest Fiesta Chicken Salad

This salad has become a favorite here at the Ridge Grille!  It’s hearty with bold flavors and spice!  This dish was inspired by our GM, Kandace.  One day, we were brainstorming about salads and as she was throwing ideas of what her favorite ingredients were, I created this dish.  With a few trials we finally came up with what you now see on the menu.  It’s simple and easy to put together.

Here is the recipe for one serving:

Grill one 6 to 8oz chicken breast seasoned with salt and pepper until fulling cooked, set aside.  

For the salad you will need 6 oz of shredded savoy cabbage, 2 oz of red shredded cabbage, 2 oz of shredded carrots, 2 oz of diced tomatoes, 1 oz of diced white onions, ½ oz of chopped cilantro, juice of 1 fresh lemon, 2 oz of black beans, 2 oz of whole corn, pinch of cumin, salt and pepper to taste.   Mix all ingredients and set aside.  

For the dressing you will need 1 tablespoon of mayo, 1 tablespoon of sour cream, 1 small piece of smoked chipotle peppers minced, fresh squeezed lemon juice.  Mix all ingredient and season with salt and pepper.  

Take 2 sheets of 6” flour tortilla and cut into thin strips.  Deep fry till golden brown and season with salt and pepper.  Set aside.

Then take salad mix and dressing and mix well till your liking, place neatly on chilled bowl and take the grilled chicken and cut into strips and place onto of salad then garnish with fried tortilla!  

Enjoy!  This is great as a wrap as well!