Fiesta (Southwest) Salad

This is one of my favorite healthy (and easy!) meals to make… it’s so tasty I consider it company-worthy. It is a quick and delicious dinner to serve your family or perfect when you are having your girlfriends over for lunch. The recipe is not precise— I always end up making a slightly different version of it, but it never disappoints!

Combine:

1-2 heads of romaine lettuce torn, mixed with a handful of both spinach and mixed greens

1/2 can of black beans, drained and rinsed

1 small can sliced black olives, drained

1 ear of corn on the cob. Cook in microwave for 3 minutes, remove and husk, then cut kernels off of cob into a bowl and let cool before adding to salad.

Handful of chopped or shredded carrots

Handful of cherry tomatoes, halved

1 avocado, cut into small chunks

2-3 boneless chicken breast halves, seasoned and cooked (we usually grill it), then sliced.

1 green onion, chopped

1 chopped red bell pepper (raw) or— my new favorite (thanks Alli for the idea!)— 2 sliced bell peppers (red and green), sautéed in a bit of olive oil, garlic and salt to taste. Let cool a bit before adding to salad.

Optional: top with some grated cheddar cheese (or I’ve been known to add crushed corn tortilla chips to mine!)

Serve with a southwest ranch, plain ranch, Catalina, or our favorite— Brianna’s Chipotle Cheddar dressing.

Enjoy!

We are linking up here today:

Pecan Chicken and Wild Rice (A Mayo Free Chicken Salad)

 

(adapted from the Colorado Colore Cookbook)

This is a light and tasty chicken salad. After trying it at a cousin’s birthday party I was in love, so I fixed it for my friends the following week and have since added it to our dinner rotation. Serve it with crusty bread and fresh fruit. You’re likely to have leftovers- which I’m sure you’ll enjoy eating up for lunch!

Dressing

½ cup rice vinegar

1/3 cup vegetable oil

2 large garlic cloves, minced

1 tablespoon Dijon mustard

½ teaspoon each salt and pepper

¼ teaspoon sugar

Salad

1 cup wild rice or wild rice blend

2 cups chicken broth or stock

Juice of 1 lemon

3 boneless chicken breast halves, cooked

1 bunch green onions, minced

8 ounces sugar snap peas, trimmed and cut into smaller pieces

2 ripe avocados, chopped

1 cup pecan pieces, toasted

(toast  pecans on cookie sheet in 350° oven for 5 minutes)

For the dressing, combine all ingredients in a jar with a tight-fitting lid. Shake to mix.

For the salad, combine wild rice or  rice blend, stock and lemon juice in a saucepan. Bring to a boil; reduce heat and simmer, covered for 50 minutes or as per rice instructions. Drain any extra liquid when done. Chop the chicken into bite-size pieces. Combine dressing (I usually don’t add the entire jar- so add to taste), rice, chicken, green onions, and sugar snap peas in a bowl 2 hours prior to serving and mix well. Cover and chill. Add avocados and pecans just before serving and mix gently.

 

Linking up this post here:

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