Chicken Taco Salad with Cilantro Dressing

1 bottle Lawry's Baja Chipotle Marinade

3-4 boneless chicken breasts

Shredded Romaine lettuce

tomatoes, chopped

sliced olives

shredded cheddar and monterey jack cheese

1 can black beans, drained

avocado, cut in chunks

frozen corn, thawed

Dressing

1 extra large handful of cilantro, washed

1 cup of oil (I used Veg. oil)

1/2 cup red wine vinegar

6 crushed garlic cloves

1 egg yolk

1/4 onion, chopped

1 jalapeno, minced

1 tsp sugar

1 tsp. salt

pepper

1/2 package hidden valley ranch salad dressing

1/2 cup milk

1/2 cup light mayo

Blend cilantro, vinegar, garlic, egg yolk, onion, jalapeno, sugar, salt and pepper in a food processor or blender. After it is well blended slowly add the oil with processor on. Combine ranch mix, milk and mayo and then add that to food processor and mix. Refrigerate for about an hour till thickened.

Pour marinade over chicken till covered in a ziploc back and marinade for 2-3 hours. Cut up chicken into bite size pieces and cook in a saute pan. When cooked through pour just a tad bit more of marinade from the bottle onto the chicken and heat through. Set aside. Get rest of ingredients ready and put in individual bowls. Now make your salad the way you want it and toss with dressing!

This dressing makes a lot so I halved it for my family of six. Well actually only three of us ate it, but plenty for leftovers the next day. The dressing has a little bit of a kick to it so don't know how much the kiddies will enjoy it. Also, I have not tried this by just adding ranch from the bottle. I assume it will taste fine, but the package stuff is always a little thicker.