Southwestern Chicken Salad

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Summer is almost here!  And with summer come those unbearably hot temperatures that just zap you of all your energy and make you want to sit sit in the shade and drink lemonade!

I’ve said before that I’m not much of a salad person.  But I have made more of an effort to salad myself up since we’ve been eating healthier.  I would still prefer a pasta salad to a green salad, but I know that the latter is a little healthier and better for us right now.  That being said…

This is my new favorite salad!

And it’s got green salad-y stuff in it!

But it’s also got lots of other yummy stuff in it.  It is SO good!  Ready?  Here goes!

Southwestern Chicken Salad

  • 15.25-ounce can of whole kernel corn, drained
  • 2 tablespoons of salted butter
  • 15.5-ounce can of garbanzo beans, drained and rinsed
  • 15-ounce can of black beans, drained and rinsed
  • 2.5-ounce bag of bacon pieces (or 1 cup of chopped, cooked bacon)
  • 10.5-ounce container of grape tomatoes, halved
  • 1 rotisserie chicken, skin removed, meat picked from bones and chopped
  • 7-ounce container of romaine lettuce, chopped into bite-sized pieces (about 6 cups)
  • Salt
  • Pepper
  • 16-ounce bottle of Cilantro Lime Ranch Dressing

In a skillet, melt the butter over high heat and pour in the drained corn kernels.  Add a pinch of salt.  Stir the corn every now and then while assembling the rest of the salad.  When you start to smell the corn, you’ll probably need to pay it a little more attention.  When the kernels begin to brown, turn off the heat and let the corn cool a little before adding it to the salad.

While corn is browning, drain and rinse your beans and pour them into a large bowl.  Add the bacon.  After slicing the tomatoes, sprinkle them with salt and black pepper and add them to the bowl.  Add chopped chicken and romaine.  Add slightly cooled corn.  Toss to combine.  Pour in the entire bottle of dressing (about 2 cups) and stir to combine everything.

Well Duh #1:  I found this delicious Hidden Valley Ranch dressing.  If you can’t find it, make your own!  To a 16-ounce bottle of ranch dressing, add 1/2 cup of finely-chopped cilantro and the juice of 1 lime.  Ta da!

Well Duh #2:  You can add more romaine, if you like, but you need at least 6 cups.

Well Duh #3:  You could add shredded cheese to this salad.  I probably would have at any other time, but I was trying to keep things a little lighter.

 

This salad is so good!  It’s hearty enough to be a meal all by itself!  With our temperatures already soaring, this was the perfect meal for my family!  I wish I had taken a picture of the ingredients before I mixed them all together.  It looked like a really yummy rainbow!  It also made a ton of food!  This one is definitely a keeper!

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