The closer it gets to spring the more I think about salads. I love eating salad as a meal. Do you? I found this recipe on Life In the Lofthouse. I love her blog. I love her recipes. I have made several and she never lets me down.
SouthWest Chicken Chopped Salad
3 cups cooked, diced chicken
1 green bell pepper...I used a red one
1 (15 oz) can black beans, drained and rinsed
1 small can sweet yellow corn, drained. I used a regular sized can
2 roma tomatoes, diced
4 green onions, sliced
1/2 bunch cilantro, chopped. I left this out!
2 large romaine hearts, washed and chopped. I only used one!
2 cups crushed tortilla chips
For the Taco-Ranch dressing
1 cup mayonnaise
1 cup sour cream
2-3 Tblsp Ranch dressing
2 Tblsp Taco seasoning
1 Tblsp fresh lime juice...I used the squeeze bottle
2-3 Tblsp milk
1. Make the Taco-Ranch dressing. Whisk everything together and refrigerate for a least 1 hour.
2. In a large bowl, add the diced bell pepper, black beans, corn to combine. Then add the cooked chicken pieces and the chopped romaine lettuce and onions. When ready to eat add the dressing (I only used about half of it and ate the remainder as a dip with tortilla chips later in the day. YUM). Toss well and then mix in the tortilla chips.
I used chicken I had cooked a few days earlier in the crockpot. It was cooked with several spices. This recipe made a huge bowl of salad. If Harley had eaten with us I would have used both Romaine lettuce hearts. Darian and I had this for dinner on Tuesday night. It would have been delicious with a frozen Margarita but I still had to drive to get Harley so no drinking here!! There was enough leftover for my lunch on Wednesday and it was still delicious. Even though the chips were now soft. This is a great recipe that we will have again.
I hope you try it!!