May
27
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I put this dinner together the other night while trying to clear the leftovers out of the refrigerator. It turned out so much better than I was expecting! Another quick and easy recipe that really doesn’t need directions, but sometimes we all need a little inspiration. For more dinner inspirations check out What’s For Dinner Wednesday at the Gluten-Free Homemaker.
Southwestern Chicken Salad
Ingredients:
Mixed salad greens (I used a spring mix and baby spinach.)
Cilantro, chopped
Avocado, chopped (1/2 avocado per person)
Corn and Black Bean Salad (1/4 cup per person)
Slow-Cooked Mexican Chicken, shredded (1/2 cup per person)
Cheddar cheese, shredded (4 oz. per person)
Black olives, sliced
Salsa or Spicy Ranch Dressing
Directions:
- Place your mixed salad greens on the bottom of your salad bowl. Sprinkle the cilantro on top.
- Then add the chicken, corn and black bean salad, and avocado.
- Top with cheese and black olives.
- To finish it, use salsa or Spicy Ranch dressing.
Additional Notes:
- I was going to add some tortilla chips, but decided it really didn’t need it. It was filling enough (and tasty enough!) without chips.
- You may also want to add diced tomatoes and a little lime juice.
12 Comments
May 27th, 2009 at 8:09 pm
I love the spring greens! Mmmm! Good plan
May 27th, 2009 at 8:55 pm
It’s amazing how using up leftovers can turn into something that looks like a restaurant meal! Thanks for the inspiration.
May 27th, 2009 at 10:05 pm
Beautiful! Anything that has avocado I’d love!
May 28th, 2009 at 1:05 pm
Leftovers make the best meals. Ours always seem to get a southwestern treatment, too.
June 17th, 2009 at 5:37 pm
[...] Tuesday to top a salad. Haven’t yet decided on a Greek salad with the feta in my fridge, or a southwest-style salad with leftover corn and black bean salad in my [...]
August 7th, 2009 at 4:12 am
[...] corn or tortilla chips, but I think it’s best as a side salad. It’s also great added to Southwestern Chicken Salads, rice bowls and even as a filler in tacos. I’ve made this salad with several variations. [...]
August 26th, 2009 at 2:07 pm
[...] rice bowls, you can top the rice with any variety of ingredients: Mexican-flavored chicken, beans, corn, shredded cheese, sliced black olives, avocado, tomatoes, etc. Leftover Corn and Black [...]
September 2nd, 2009 at 5:27 pm
[...] is also great served as a pico de gallo. Consider adding it to tacos, salads, or fajitas. Or, as I did here, on top of Cilantro Rice, slow-cooked Mexican Chicken, and shredded [...]
October 26th, 2009 at 11:12 am
[...] Southwestern Chicken Salad [...]
March 2nd, 2010 at 10:48 pm
[...] way to use up my leftover Mexican chicken. In the past I’ve used the chicken for rice bowls, salad, taquitos, quesadillas, and tacos. Now I can add soup to my list, too! I kept the soup pretty [...]
March 21st, 2010 at 10:13 pm
[...] – Southwestern Chicken Salad We didn’t get a chance to eat this last week, so we’ll try again this week. We’ll [...]
September 12th, 2010 at 11:30 pm
[...] – Southwest Chicken Salad A green salad of lettuce, spinach, and cilantro will be topped with Slow-cooked Mexican Chicken, [...]