Monday, June 14, 2010

Layered Southwestern Chicken Salad

This was a fabulous salad and so very easy to make. A warning about the dressing though. Do not taste the dressing alone. You won't like it. It's very limey sour and you won't want to put it on your salad. However, it is fabulous once it's tossed with the salad and blended with the other flavors in this dish.

Cilantro Lime Dressing:
1/3 chopped fresh cilantro or 2 Tbsp dried
1/2 cup lime juice
1/2 cup olive oil
1/2 cup fat free sour cream
1 tsp salt
2 tsp sugar
1/2 tsp pepper

1. Blend all ingredients in a food processor until creamy. Refrigerate until ready to use.

Salad:
1 package baby spinach leaves
1 container cherry tomatoes
1 can black beans
1 cup frozen corn (thawed)
1 red bell pepper diced
1 cup shredded cheddar or mexican cheese blend
2 servings tortilla chips crushed

2 lbs chicken breast
2 packets taco seasoning

1. Cut chicken into bite size pieces and place in plastic bag.
2. Add taco seasoning and shake to mix well.
3. Cook in skillet over medium high heat until chicken is cooked through.
4. While the chicken is cooking, layer the salad ingredients in a large glass bowl in the order listed.
5. Top with chicken and dressing and toss to mix very well.

Makes 8-10 servings

**If you won't be consuming the entire salad all at once, let each person toss their own salad with dressing. The remainder of the salad will keep better if it's undressed.

**For use as a side dish, leave off the chicken.

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