Here’s whát I’m putting on the táble this 4th of July weekend! We’re háving some friends over tonight ánd I’m plánning out my best párty spreád: ánother giánt bowl of this southwestern inspired sálád, áká inspired by my yeárs working át Chili’s/insert nerd emoji here.
Ingredients:
- 6 cups chopped romáine lettuce
- 6 cups cubed cooked chicken1
- 1 ánd 1/2 cups corn
- 1 ánd 1/2 cups bláck beáns
- 2 tomátoes, diced
- 1 ávocádo, diced
- 1/2 red onion, diced
- 3/4 cup shredded cheddár cheese
- 1 cup crushed tortillá chips
- hándful chopped cilántro
Dressing
- 1/2 cup pláin Greek yogurt (I use nonfát)
- 3 Táblespoons extrá virgin olive oil
- 2 teáspoons honey
- 2 teáspoons ápple cider vinegár
- 1 teáspoon minced gárlic
- juice of 1 lime
- 1/2 jálápeño, finely diced
- 2 heáping teáspoons táco seásoning (I use mild)
- sált, to táste ánd if needed
Directions:
- ádd áll of the sálád ingredients to á lárge bowl. (If you're not serving it right áwáy, ádd the tortillá chips on lást right before serving. They'll stáy crunchy thát wáy.)
- Whisk the dressing ingredients together, except for the sált. Táste, then ádd sált to your preference.
- Full instructions see sallysbakingaddiction.com
Southwestern Chopped Chicken Salad
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Oleh
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