Jun 27

Southwest Chicken Salad

With this crazy heat recently, Eric and I have been in the mood for summer salads. I’m realizing how affordable, fast and delicious they can be! Because I love Mexican food so much, I decided to try a southwest chicken salad.

I found this recipe on one of my absolute favorite websites- tasty kitchen….it’s pioneer woman’s cooking community, so it’s no wonder why I love it so much!

Recipe (from tasty kitchen)

  • 2 cups Diced Rotisserie Chicken (I baked chicken with taco seasoning)
  • 1 whole Green Pepper, Diced (I omitted this)
  • 1 cup Rinsed And Drained Black Beans
  • 1 cup Sweet Yellow Corn
  • 2 whole Roma Tomatoes, Diced
  • 4 whole Scallions, Washed And Sliced (white And Green Parts) (No scallions for us!)
  • 1 whole Large Romaine Heart, Chopped And Washed
  • ½ bunches Cilantro, Washed And Chopped
  • 2 cups Crushed Tortilla Chips
  • 2 whole Just Under Ripe Avocados, Diced
  • ½ cups Mayonnaise
  • ½ cups Sour Cream
  • ½ Tablespoons Ranch Seasoning
  • ½ Tablespoons Taco Seasoning
  • ½ Tablespoons Fresh Lime Juice (optional)
  • Salt And Pepper, to taste
    In a large bowl, stir all salad ingredients together, excluding the tortilla chips and avocado. In a small bowl, stir all dressing ingredients together until smooth. When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips.

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