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Fiesta Salad

4 to 6 servings

• 2 packages Hidden Valley Ranch Original Salad Dressing & Seasoning Mix
• 1 pound beef skirt steak
• 1 pound skinless boneless chicken breasts
• 2 tablespoons vegetable oil
• 1 bag romaine lettuce
• 1/2 cup black beans, rinsed and drained
• 1/2 cup shoe peg corn, drained
• 1/2 cup grape tomatoes, quartered
• 1/4 cup green onions, sliced into small rounds
• 1 avocado, diced
• 1/4 cup salsa

Prepare one packet of Hidden Valley dressing according to package directions. Refrigerate until ready to use. Put skirt steak and chicken in separate zip-lock storage bags. Add 1 tablespoon of oil to each bag and coat the meats. Then add half of the remaining dry packet of Hidden Valley dressing mix to the skirt steak and the other half to the chicken breasts. Coat the meats well, and let marinate for 30 minutes.

Grill steak and chicken according to your preference. Let rest for 5 minutes, and slice across grain. In a large bowl, toss romaine, black beans, corn, grape tomatoes, green onions and avocado. Divide among serving plates. Top with chicken or skirt steak, according to family members' preference. Mix salsa with the prepared salad dressing, then add the dressing to the individual salad servings.

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