Because you're mine, I walk the line...

A chopped salad with a southwest twist is on the menu. This salad is a combination of chicken, beans, corn, Mexican and ranch flavors. This is simplistic in preparation (if you wanted to make it even easier you could use a rotisserie chicken). The salad is packed with multiple bright and fresh flavors provided by tomatoes, scallions, avocados, herbs, and fresh lime juice. If you desired a sweet note you could add chopped mango or papaya. This is an excellent lunch or light dinner. I made basic cheese quesadillas with pico de gallo to serve alongside.  I encourage you to switch up your normal salad routine, and give this vibrant chopped salad a try. 

Ingredients:

2 C cooked chicken diced

1 green pepper, diced

1 jalapeno, diced

1 C black beans

1 C sweet yellow corn

2 roma tomatoes, diced

4 scallions, sliced

1 large romaine heart, chopped

1/2 bunch cilantro, chopped

2 just under ripe avocados, diced

2 C crushed tortilla chips

for the dressing:

1/2 C mayonnaise

1/2 C sour cream

1/2 T fresh chopped dill

1/2 T fresh chopped chives

1/2 T fresh chopped parsley

1 t cumin

1 t coriander

1 t cayenne pepper

1/2 tablespoon lime juice

salt & pepper, to taste

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.

If you are not planning on eating the entire salad just dress what you plan on eating, and save the dressing. If you are only using half and avocado, drizzle with lemon juice and cover tightly with saran wrap (it will keep for a day this way).

For a variation this salad could easily be placed into a wrap (an idea for a summer picnic).

Until tomorrow...Peace.