posted by Jamie Y. at dinners ready
I made this and loved it as a chip dip, or on a salad
I would half it next time
2-3 chicken breasts
1 C black beans, drained and rinsed
1 C corn, drained
1/2 C chopped red bell pepper
¼ C sliced green onions
juice from large lime
1 tomato, diced
1 avacado, diced
1/2 C cilantro, chopped
chopped green leaf lettuce
1/2 C salsa
1/2 C ranch
6 pita breads, halved crosswise
Cut chicken into chunks and heat in lightly oiled skillet until done. Refrigerate while preparing remaining ingredients, then toss together and fill pita pockets.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment