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Found this salad on pinterest – perfect recipe, didn’t change a thing other than the type of lettuce (iceberg makes me gag, not a clue why, so swapped it for chopped romaine.)  **Ok, actually upon second thought … I guess I did make quite a few changes, you’ll see .. ** The dressing on this salad was AMAZING and so so simple – WHY DIDN’T I THINK OF IT?? I did add some milk to it to make it a little more fluid but the taco seasoning – genius idea, just genius. I made a large bowl so we were able to eat it two nights in a row – I was genuinely looking forward to coming home and eating it … can’t say that about any other salad I’ve made. Love a good restaurant salad but usually my homemade versions fall short for one reason or another. This guy was so packed with delicious extras that my distaste for lettuce as a whole was a non-issue. This concludes my declaration of love, here is the recipe and the delightful blog it came from…

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Original Recipe without my bothersome commentary:

http://www.greensnchocolate.com/2012/05/southwestern-chopped-chicken-salad.html

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Ingredients

for the salad:
2 cups shredded chicken (*grilled and chopped the night before)
1 green bell pepper, diced (*I went with red for some color)
1 can black beans, rinsed (*I warmed these on the stove beforehand because cold black beans creep me out)
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced (I went with halved grape tomatoes)
4 green onions, sliced (also added in half of a red onion diced, I don’t care what Scott Conant says, I love red onion.)
1 head ice berg lettuce, washed and chopped (again, used chopped romaine)
1/4 cup cilantro, chopped (cut this out – another leaf that makes me gag)
2 ripe avocados, diced
1 cup crushed tortilla chips (cut this out because I ate the entire bag I was going to use in a weak moment after work with a jar of horseradish .. don’t even ask)
for the dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning
**Added some milk to the dressing until it was at my desired level of fluidity

Directions

  1. In a large bowl, combine all salad ingredients together, excluding the tortilla chips.
  2. In a small bowl stir all dressing ingredients together.
  3. Pour dressing over salad, starting with about half of the dressing. ( **I just kept the dressing separate so my leftovers didn’t have soggy lettuce.)
  4. Toss to combine, then gradually add more dressing until it is dressed to your liking.
  5. Top with tortilla chips. Enjoy!
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