Southwest Chicken Salad

Recently on Facebook, I made a comment about being very excited for summer food. This salad here, is a prime example of exactly what I meant!  It's a beautiful day here in sunny California and it feels like the perfect time to share this recipe.  I love this salad, the colors, the freshness, just everything! It is very quick to throw together and works excellent as a busy weeknight dinner. 

INGREDIENTS:

SALAD:

 

2 C chicken, shredded 

1 green bell pepper, diced

1 can black beans, rinsed

1 can sweet yellow corn, drained 

2 roma tomatoes, diced

4 green onions, sliced

1 head green leaf lettuce, washed and chopped

1/4 C cilantro, chopped

2 ripe avocados, diced

 

DRESSING:

 

1/2 C mayonnaise

2/3 C Greek yogurt

1 TBSP ranch seasoning (use the DIY ranch seasoning!)

1 TBSP taco seasoning (use the DIY taco seasoning!)

 

DIRECTIONS:

 

In a large bowl, combine all of the salad ingredients and toss thoroughly.  In a small bowl, mix together all of the ingredients for the dressing.  I suggest to serve the dressing on the side for two reasons.  1) some people (like my husband) might like waaaay more salad dressing than you do. or visa versa.  2) if you happen to have leftovers (like we did) then the salad will not keep well if the dressing is already incorporated. 

 

***This salad makes a lot and works GREAT to take to lunch the next day! A major plus!***

 

 

recipe adapted from: greensnchocolate.com's Southwestern Chopped Chicken Salad

 

 

Crab and Pea Salad

Crab and pea salad, simply known as "Crab Salad" in our home, has been a long time favorite of ours. Its quick and easy, and makes a great lunch or a perfect summertime dinner.  Ok,  I do realize that its January and we are in the middle of winter, but I really miss summer and I also really missed this salad!! So that's why I decided to make it for dinner last week and boy, did it hit the spot! Now if we could just get our warm weather back...I'd be a really happy camper. :)

INGREDIENTS:

8 slices bacon                                                                     

1 10oz. package frozen green peas, thawed    

1 pound imitation crab meat, flaked or chopped (I chop, it makes the job quick and easy)

1/4 C mayo

1/4 ranch dressing

1/4 tsp. onion powder

lettuce of your choice (I like butter leaf)

Fresh Ground Pepper

 

DIRECTIONS:

 

Cut the bacon slices into small pieces.  In a frying pan, over Med/High heat, cook the bacon until evenly browned.  Remove the cook pieces from the pan and allow them to drain on a paper towel lined plate.  Once drained, in a medium sized bowl, combine the bacon pieces, peas, imitation crab, mayo, ranch dressing, and onion powder.  Mix until well combined.  Cover and refrigerate until ready to serve.  Serve over a bed of lettuce and top with freshly ground pepper.