Friday, May 1, 2009

F.S. - Southwest Chicken Chopped Salad

This salad uses half fresh ingredients and half storage. I think it will surprise you.

2 heads Romaine Lettuce, chopped (into a small dice)
2 cans of Chicken, chopped
1 heaping cup petite diced Cheddar Cheese
1 (15 oz) can of Whole Kernel Corn
1 (15 oz) can of Black Beans
1 Red Bell Pepper, diced
1/2 medium Red Onion, diced
Newman's Oil and Vinegar
Sour Cream
Barbecue Sauce
Tortilla Strips
Fresh Chopped Cilantro

In a large bowl, toss lettuce, chicken, cheese, corn, beans, pepper, and onion. Toss with enough dressing to lightly coat (Newman's). Plate the salad, drizzle with sour cream and barbecue, and top with tortilla strips and a pinch of fresh cilantro.


Ben and Shara said...

it looks yummy!!!

Steve and Dayna said...

Lauren, these recipes look delicious. I still question my capabilities of having such a fine food storage- but if I can eat like this then I think it would be worth it. I need to learn!

Rachel said...

I made this for my mom and Rob. They loved it!

Katie Glade Bagley said...

I made this tonight, but i grilled chicken with bbq rub and grilled onions. It was Killer!!!

Rachel said...

I'm so sad I missed your class tonight. I was helping my neighbor move, and it seemed impossible to spare an hour. I'll stay posted to the blog for the info, and won't miss next week!

Mary Martha said...

Your so talented in so many ways. I'm going to work on my kneading. I'll let you know how it goes...

Carrie said...

I love this recipe. I have a similar one! One thing I do differently is use grilled red peppers. Mmm.