Friday, September 10, 2010

Southwest Chicken Salad

I was in the mood for a salad. But it has to be a little heartier than an everyday salad in order for my husband to think it's a meal. This salad couldn't be easier, it's filling and delicious.

Southwest Chicken Salad
(adapted from Cooking in the Groves)
Serves 6

Salad Dressing:
1 1/4 cups sour cream or plain yogurt
3/4 cup salsa
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon garlic powder

2-3 cups chicken, cooked and diced
1 cup tomatoes, diced
3/4 cup green onion, diced
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
1/2 bell pepper, diced
1/2 cup cucumber, diced
3/4 cup Cheddar cheese, shredded
8 cups salad greens

1) In a medium bowl, combine all dressing ingredients. Refrigerate at least one hour to allow flavors to blend.
2) In a medium bowl combine chicken, tomatoes, green onions, corn, black beans, bell pepper, cucumber and cheese. Gently stir. Serve over salad greens. Top with Salad Dressing and serve with tortilla chips, cilantro, and additional salsa, if desired. Enjoy!

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