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We have had a bountiful garden this year. And I am so thankful.
We have had a bountiful garden this year. And I am so thankful.
Now, anyway.
After canning 48 quarts of salsa, 50 quarts of spaghetti sauce, 40 quarts of whole tomatoes, and 12 quarts of tomato soup, I was really tired of tomatoes.
Tired, but very grateful to see all that beautiful goodness sitting on my shelf.
Anyways...in the middle of all the produce we ate vegetables like crazy and I loved it. I love especially a fresh salad, that is super easy to throw together, and also tasty and filling. The black beans and chicken add some protein so we ate this as a regular meal. Absolutely delicious! Definitely a keeper.
Chicken Chop Salad
(click here for printable version)
Salad:
2 cups diced rotisserie chicken (I used canned and it worked great)
1 green pepper, diced
1 cup black beans
1 cup sweet yellow corn (frozen and defrosted)
2 roma tomatoes, diced
4 scallions, washed and sliced (white and green parts)
1 large romaine heart, washed and chopped
1/2 bunch cilantro, washed and chopped
2 just barely ripe avocados, diced
2 cups crushed tortilla chips
Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tablespoon ranch seasoning
1/2 tablespoon taco seasoning
1/2 tablespoon lime juice
1. In a large bowl, stir all salad ingredients together, excluding the tortilla chips and avocado. In a small bowl, stir all dressing ingredients together until smooth. When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips. Enjoy!
Source: Laren's Latest
