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
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