Santa Fe Chicken Salad
A salad that is both filling and delicious with a little "heat" in every bite!
Prep Time: 10 minutes
Servings: 4 people
2 chicken breasts boneless, skinless, baked or grilled
1 head Romaine lettuce or Spring Mix, or a combination of the two
2 cups Corny Mexican Dip (1/2 cup per salad) (Recipe Follows)
1 1/2 cups shredded cheddar cheese
2 cups tortilla chips broken in large pieces
Ranch Dressing store-bought or homemade
Chipotle Dressing Store-bought or homemade
(see note below)
1. Be sure the Corny Mexican Dip is made first. (See the recipe below.)
2. Cut the two chicken breasts in half. Then either slice each half in strips, or chunks.
3. Place 2 cups lettuce on each salad plate.
4. Add 1/2 chicken breast on top of each of the lettuce.
5. Place 1/2 cup of the Corny Mexican Dip on top of the chicken breast meat on each salad.
6. Sprinkle with shredded cheddar cheese--as much or as little as you like.
7. Sprinkle broken tortilla chips on top of the cheese--as much or as little as you like.
The Corny Mexican Dip Recipe . . . hers and mine:)
Barbara’s original recipe for Corny Mexican Dip is a bit different from the way I actually made mine:
Her recipe called for chopped avocados. Since I don’t like avocados, I substituted the chopped green peppers.
I also used a can of Southwestern Corn instead of the Mexicorn, which I couldn’t find in the grocery store.
Other than that, I followed her recipes, only I made it as an appetizer . . . not a salad. But, you can use it as a side vegetable salad, if you like:)
This Corny Mexican Dip is easy and a delightful appetizer or dip to make for just about any season of the year. But summer is the best because of the fresh veggies! You can store this dip covered in the refrigerator for several days. However, I don’t think it will freeze well.
Corny Mexican Dip Recipe
This recipe was given to me by a friend who was a member of our church in North Little Rock. I made it for one of our family dinners. . . very tasty!
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can Southwestern corn, drained (We used whole kernel corn, but you can also use Mexi-corn)
1 medium tomato, chopped
1 green bell pepper, seeded, chopped
1/2 cup red onion, chopped
1/4 cup jalapeno peppers, finely chopped
1 tablespoon jalapeno pepper juice
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/2 heaping teaspoon salt*
1 1/2 teaspoons garlic salt
1/8 teaspoon cayenne pepper
Tortilla chips (optional)
1. In a large bowl, combine the beans, corn, tomato, green pepper and onion. Stir to combine.
2. In a small bowl, whisk the oil, vinegar, salt and hot pepper sauce.
3. Pour dressing over bean mixture and toss to coat.
4. Serve with tortilla chips, if desired.
Yield: 8 or more servings, depending on the amount of dip each one eats:)
NOTE: Sprinkle the top with chopped cilantro. It will add another distinctive taste as well as make this dip “pop”!
*Candace came over and thought it needed a bit more salt. So, I added the “heaping teaspoon” to the salt in the ingredient list.)
Would you prefer the chopped avocados or green peppers in your Corny Mexican Dip?
I found mostly copy-cat versions of Chipotle’s Restaurant Honey Mustard Dressing. I did find this though.
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Appreciate what you have.
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