I've made a version of this salad many times now, but my most recent one, I'd have to say, was the best! So... I thought I'd share my tweaks with you.
|I served this salad at Thread. Paper. Scissors. (the fall craft day at our church).|
Southwest Chicken Salad for a Crowd
-2 cans black beans, rinsed
-2 cans corn
-2 bags of restaurant style tostitos chips
-2 bags of shredded tex mex cheese
-2 boxes of spring mix greens and 3 heads of romaine lettuce, chopped.
-3 diced red peppers
-1 bag of key limes
-3 ripe avocados, diced
-3 large tomatoes, diced
-2 large red onions, diced
Cilantro Ranch Dressing
-1 packet (powdered) Club House Ranch Dressing
-Large handful of fresh cilantro
-Juice of 5 key limes
-Zest of 2 key limes
-A few shakes of hot sauce
-1 tub of medium fresh salsa (Fred Meyer)
-1 large container of sour cream
-1 tsp ground cumin
Purée the dressing ingredients with an immersion blender or food processor. If it's not runny enough, you can add a bit of milk. I didn't need to this time.
|Such a fun, colourful lunch!|