Southwest Layered Salad with Chicken Kebabs...

(all pictures from Joolz Kitchen)
This was our dinner last night! Yum, yum, yum! Very quick and easy to prepare (and you could prepare ahead of time, leaving off the corn chips until serving).
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Fry off some short cut bacon (less fat) in a non stick pan. Drain and cool on kitchen paper.
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Now, to assemble the salad. You need a large flat platter or dish. I use Cos lettuce (I think this is what the US call Romaine) as it holds it shapes and has good crunch, even when dressed.
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So chop it nice and chunky...
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Sprinkle on red kidney beans (or you could use 4 bean mix or refried beans and corn too)
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Throw on the bacon pieces...
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I use a mild salsa (about 1/2 a cup) but you can spice it up if you like (use your favourite) ...
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Looking good...
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... now lightly drizzle with a creamy dressing - I chose PN's South West or you could use Ranch or Caeser dressing.
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Sprinkle with grated cheese and crushed corn chips. Goodness me!
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I bought some honey soy and lemon pepper chicken kebabs...
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I par-cooked them in a skillet then oven baked them on a rack so they were moist and tender (and this stops the marinade from burning and charring).
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The original recipe is here but you can alter it to suit your tastes. The world is your oyster!
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A delicious meal - ideal for an outdoor Sunday lunch with friends.
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Cheers - Joolz