Thursday, October 27, 2011

Recipe :: Southwest Chicken Salad


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).

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Southwest Chicken Salad for a Crowd
-4 kg Boneless Skinless Chicken Breasts marinated in taco seasoning, lime juice and olive oil then seared on a hot frying pan and roasted in the oven in a large roast pan, covered at 350° for an hour. I sliced it into strips after it had cooked and rested.
-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!
The leftovers from this salad made excellent soup! I threw everything (except the lettuce, dressing and chips) into the crockpot with some turkey stock and a cup of salsa and let it simmer for 4 hours. Just before serving I squeezed in some fresh lime juice and served it with sour cream at the table. Soooo good!


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