Friday, July 6, 2012

Southwestern Chicken Salad

Yes, yes, yes, ANOTHER salad recipe for you. I warned you though....I really crave salads in the summer time!! And if you are going to eat a salad for 3 months straight, you might as well have a wide variety to choose from, right? I found the original recipe here and of course changed a few things to use Honeyville items. Enjoy your salad: 


3/4 cup Honeyville Freeze Dried Peppers
1 cup prepared Honeyville Quick Cook Black Beans
1 cup Honeyville Freeze Dried Corn
2 tomatoes, diced
1/4 cup Honeyville Dehydrated Green Onions
1 head ice berg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
Tortilla chips 

1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

Re-hydrate chicken, peppers, beans, corn, green onions according to package instructions. Combine all ingredients (excluding chips) in a large bowl. Make the dressing and slowly start to pour over salad and combine. Add desired amount of chips as a topping.
Tip: I ended up only using about half the dressing, so add slowly. Also, if you are a leftover family, then I suggest dividing up the salad and keeping the salad and dressing separate until you use again so the salad won't be soggy when you want it the next day.


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