8 chicken breast tenders
4 cups shredded lettuce
1 (16 ounce) can chili beans, drained (reserve liquid)
1/2 cup shredded Cheddar or Monterey jack cheese
1 tomato, chopped
1 avocado, chopped
2 scallions, sliced
1/4 cup salsa
Prepare chicken according to package instructions.
Combine lettuce, beans, cheese, tomato, avocado and scallions; top with chicken.
1/2 cup vegetable oil
3 Tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1 teaspoon salt
6 ounces macaroni
1/4 cup grated Parmesan cheese
2 cups broccoli florets
4 ounces sliced pepperoni sausage
10 cherry tomatoes, halved
1/2 cup shredded mozzarella
Cook pasta in a pot of boiling salted water until al dente. Drain.
In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well.
Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.
Combine salsa and reserved chili bean liquid.
Serve with salsa dressing, chips and sour cream.
Makes 6 servings
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