This yummy and refreshing salad features left over BBQ chicken. You can make it with any cooked chicken, but BBQ chicken really complements the salad best. It’s also a great recipe for using precooked beans from the freezer! It does takes some time to chop all the ingredients, but only about 15-20 minutes and the results are well worth the effort :)
I also should note that when we are in a hurry we make this with plain ol’ ranch dressing from the bottle and find it just as tasty as the recipe version…
~SOUTHWEST CHICKEN CHOPPED SALAD~ SALAD: 2 cups diced cooked chicken
1 green pepper, diced
1-2 cups beans {canned & drained, fresh cooked or from freezer}
1 can corn, drained {or frozen and defrosted}
2 tomatoes, diced
4 green onions, sliced
1 large romaine, washed and chopped
Chopped cilantro {to taste, optional}
2 just under ripe avocados, diced
DRESSING:
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tablespoon ranch seasoning
1/2 tablespoon taco seasoning
salt & pepper, to taste
In a large bowl, stir all salad ingredients together except the avocado. In a separate bowl, stir dressing ingredients together until smooth. When ready to serve, toss salad with enough dressing to moisten, then gently stir in avocado. Top with crushed tortilla chips {optional}.
Blessings!
