Sunday, January 13, 2013

Southwestern Chopped Chicken Salad

I could make this salad once a week and Patrick would never get tired of it.  Too bad I've only made it once.  I won't lie, the chopping was a bit excessive so I boycotted the recipe until I get my mini-chopper out of storage.  They don't sell black beans here so I just substitute red kidney beans any time a recipe calls for them and they work fine.  Also, if you don't feel like making the dressing then don't.  It was alright but I'd probably just toss the salad in regular ranch.

2 cups shredded rotisserie chicken taco meat
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head ice berg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning


In a large bowl, combine all salad ingredients together, excluding the tortilla chips.  

In a small bowl stir all dressing ingredients together.  Pour dressing over salad, starting with about half of the dressing.   Toss to combine, then gradually add more dressing until it is dressed to your liking.  Top with tortilla chips.

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