Friday, June 6, 2014

Southwestern Chicken Salad




It's nearly officially summer and salads are the easiest thing to serve on a warm day IF...
you think ahead and have parts of the salad ready to go ahead of time.

Compile all your ingredients and then spend a bit of time chopping and you will have all you need for a large dinner salad or for crisp and healthy lunches through the week.



You can certainly adjust the ingredients to this salad since there is no one vegetable ingredient that makes or breaks this salad.   The Bean and Veggie salsa is can be eaten as an appetizer with tortilla chips.

Bean and Veggie Salsa
  • 2 baskets of cherry tomatoes, halved or quartered
  • 1 minced onion, either red or sweet white
  • 1 red bell pepper, diced
  • 2 cloves minced garlic
  • 1 can drained and rinsed black beans
  • 1 can drained and rinsed chick peas
  • 1 can corn (or fresh cooked or grilled)
  • 1 large jalapeƱo, finely minced
  • juice of 1 lime
  • 1/4 cup white vinegar
  • few dashes hot sauce  (optional and according to your heat preference)
  • 1/2 cup minced cilantro
  • 1/2 teaspoon salt (or to taste)
  1. Combine all the ingredients in a large bowl that has a lid.  Keep refrigerated.
Salad
  • Chopped Bean and Veggie Salsa
  • sliced grilled chicken breasts or 1 rotisserie chicken, cooled, skin removed, meat removed from bones and chopped
  • Romaine Lettuce, washed and dried
  • Crispy Salad Tortilla Strips (available in the produce section or by croutons)
  • Cheddar or Monterey Jack Cheese, shredded (optional)
  • Ranch dressing
  1. Shred or chop enough Romaine for each dinner plate.
  2. Top with a Chopped Salsa, and Chicken.
  3. Add Cheese, Tortilla Strips and Ranch Dressing.




5 comments:

  1. Yum - this is perfect! I must look for those crispy tortilla strips - they really make this salad special!

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  2. OOO, dear friend...this looks AMAZING and we will be making it very soon...thanks so much for the recipe.

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  3. I made this for supper this evening with just a few small changes - absolutely delicious! I used steak instead of chicken (we don't have a local poultry abattoir and I prefer to buy only local meat), and I added some avocado. And the best part is that there is loads of the salsa left over so I will be enjoying this again very soon :-)

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    Replies
    1. Thanks so much Kate! I can imagine it would be delicious with steak too. I'll try that next time I've grilled too much steak.

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  4. Marylnail@bellsouth.netJune 9, 2014 at 6:09 AM

    I made this over the weekend. My husband and I both loved it!

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