This Mexican Chicken Salad is full of tender meat, crunchy tortilla chips, beans, cheese, and fresh vegetables -- creamy and zesty Salsa Ranch dressing.
Elevating the classic chicken salad by adding a delicious homemade paleo mayo that goes perfectly with the juicy chicken breast strips and fresh veggies.
Zucchini and yellow squash slices are grilled and layered with softened kasseri cheese, then given a squeeze of lemon juice and a sprinkle of mint to create a fresh and satisfying side dish or appetizer.
Boneless chicken breasts are rolled around fresh asparagus spears and provolone cheese, then given a Dijon mustard flavored coating and a topping of crisp panko bread crumbs. The dish is baked in a hot oven.
