Recipe time. Im redecorating the house so I have been super super busy, I took time to cook for everyone tonight though.
I came up with this one entirely on my own using a lot of stuff I had around and it turned out FABULOUS! It looks like a lot of work, but really it goes together pretty fast.
Southwest Chicken Salad.
Dressing:
1/2 cup Sour Cream
1/3 cup Mayo
1/4 cup Milk
1/2 package Ranch dip mix
2 Tsp Chipotle pepper ground
1/2 tsp Paprika
Salad:
4 Chicken Breasts cut into thin strips
1 tsp Lemon pepper seasoning
1 tsp ground black pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 lime
1 TBSP oil for cooking
1 small head iceberg lettuce
1 small head red leaf lettuce
1/2 head cabbage
1 bunch cilantro
1 red bell pepper
1/2 medium onion
2 cans of corn drained
2 cans black beans rinsed and drained
1/4 stick butter
1 TBSP paprika
Ground black pepper to taste
1/2 lime
Cheddar Cheese
Avocado
Preheat oven to 500 broil
Make the dressing first so it can chill and set, mix all ingredients together in a bowl or jar, stir or shake and refrigerate.
TO make the salad, slice thin (like taco filling style) or run through a food processor all greens including the cilantro. Place them all in a large bowl and fill the bowl with cold water, set aside to chill.
Slice the pepper and onion into small chunks and place in a small bowl. Pour a little oil over them and stir them until coated. Pour them onto a cookie pan and spread them out thin. Place them in the oven for 5-10 min, (depending how close your rack is to the broiler) Keep a close eye on them. Remove them when the peppers become slightly black or brown around the edges.
While the peppers are roasting, pour canned corn onto a cookie pan and sprinkle with paprika and black pepper. Stir it around to coat it and add the butter. Place in 500 oven, not directly under the broiler. Check it in a couple min and stir the melted butter around. Corn is done when it is wrinkled and shriveled but not stick to your teeth chewy. (If you overcook it and it gets super chewy, add more butter, turn the heat down to 350 and cook it until it is crispy.)
Add chicken and seasonings and oil to a pan and cook on medium low until cooked through. Since slices are small, this won't take long. When just about done squeeze 1/2 lime over it.
Mix beans, roasted corn, roasted peppers and onions together in a bowl and squeeze 1/2 lime over all of it and stir.
I put everything into a shaker and then poured it out to serve. then sprinkled it with cheese and avocado. Everyone loved it.
I came up with this one entirely on my own using a lot of stuff I had around and it turned out FABULOUS! It looks like a lot of work, but really it goes together pretty fast.
Southwest Chicken Salad.
Dressing:
1/2 cup Sour Cream
1/3 cup Mayo
1/4 cup Milk
1/2 package Ranch dip mix
2 Tsp Chipotle pepper ground
1/2 tsp Paprika
Salad:
4 Chicken Breasts cut into thin strips
1 tsp Lemon pepper seasoning
1 tsp ground black pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 lime
1 TBSP oil for cooking
1 small head iceberg lettuce
1 small head red leaf lettuce
1/2 head cabbage
1 bunch cilantro
1 red bell pepper
1/2 medium onion
2 cans of corn drained
2 cans black beans rinsed and drained
1/4 stick butter
1 TBSP paprika
Ground black pepper to taste
1/2 lime
Cheddar Cheese
Avocado
Preheat oven to 500 broil
Make the dressing first so it can chill and set, mix all ingredients together in a bowl or jar, stir or shake and refrigerate.
TO make the salad, slice thin (like taco filling style) or run through a food processor all greens including the cilantro. Place them all in a large bowl and fill the bowl with cold water, set aside to chill.
Slice the pepper and onion into small chunks and place in a small bowl. Pour a little oil over them and stir them until coated. Pour them onto a cookie pan and spread them out thin. Place them in the oven for 5-10 min, (depending how close your rack is to the broiler) Keep a close eye on them. Remove them when the peppers become slightly black or brown around the edges.
While the peppers are roasting, pour canned corn onto a cookie pan and sprinkle with paprika and black pepper. Stir it around to coat it and add the butter. Place in 500 oven, not directly under the broiler. Check it in a couple min and stir the melted butter around. Corn is done when it is wrinkled and shriveled but not stick to your teeth chewy. (If you overcook it and it gets super chewy, add more butter, turn the heat down to 350 and cook it until it is crispy.)
Add chicken and seasonings and oil to a pan and cook on medium low until cooked through. Since slices are small, this won't take long. When just about done squeeze 1/2 lime over it.
Mix beans, roasted corn, roasted peppers and onions together in a bowl and squeeze 1/2 lime over all of it and stir.
I put everything into a shaker and then poured it out to serve. then sprinkled it with cheese and avocado. Everyone loved it.
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WHY I DID SG: To ensure I was an enemy of the Christian Coalition
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While we are swaping recipies check out my journal. Some awsome pork chops on there I made the other night, I think I am going to have to try that salad it sounds good.