Bliss cooks: Southwestern chicken salad

posted on May 14, 2011 at 4:32 pm

I’m a “big salad” lover just like Elaine on Seinfeld. The more stuff and crunch in it the better. I got the weirdest craving the other day for a super slutty salad (say that 5 times fast) I used to make myself with the stuff at the salad bar when I was in college. So, I figured I might as well whip up a relatively gourmet and healthy version for a weeknight meal. Junior and Moon lurved it. It’s a super basic recipe. The only pain is all the chopping but you don’t have to *really* cook anything except for the chicken unless you are freak like me and make your own black beans.

2-3 hearts of romaine lettuce, washed (seriously, wash it again even if the bag says it’s washed) and chopped
1 cup of fresh corn, cut from cob
1 cup of black beans, rinsed and drained
3-4 chicken breasts, grilled and chopped into bite-size pieces
1.5 cup of shredded sharp cheddar cheese
1 cup of chopped tomatoes, salted for at least 30 minutes
1 cup of chopped green onions (you can use red onions if you don’t like green)
1 avocado, diced

Combine everything in a bowl in layers so it look all purty and stuff. Serve in large bowls and dress individually with my creamy cilantro dressing (recipe below) and tortilla strips (recipe also below) so it looks like this:

Creamy cilantro dressing recipe
1 cup of lowfat buttermilk
1/2 cup of reduced fat mayo
Juice of one lime
1 bunch of cilantro, washed and chopped

Combine all ingredients in blender and puree until smooth. Season with salt and pepper to taste. Chill for at least an hour before serving.


Baked tortilla strips

Slice 4-5 corn tortillas thinly and place on baking sheet. Mist with olive oil or baking spray and bake at 375 until crisp. Give them a nice toss about 6 minutes in so they cook evenly.

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