Southwestern Salad

This is a recipe adapted from Cooking Light. It is delicious! Don't be overwhelmed by all the ingredients. I rarely have everything when I decide to make this, but it always tastes good regardless. I also rarely make exact measurements, so don't feel tied to the recipe. This is a PERFECT summer recipe!

1 tablespoon fajita seasoning
2 cups fresh or canned corn kernels (about 4 ears)
5 teaspoons fresh lime juice, divided
2 teaspoons minced fresh cilantro
1/2 cup chopped red onion
2 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed and drained
1 red pepper, diced
1/2 cup diced peeled avocado
3/4 cup ranch dressing
1 1/2 teaspoons minced canned chipotle chiles in adobo sauce
12 cups chopped romaine lettuce
3 cups chopped skinless, boneless rotisserie chicken
1 1/2 cups (6 ounces) preshredded reduced-fat Mexican blend or cheddar cheese
1 1/2 cups tortilla chips, crumbled (about 2 1/2 ounces)
1 cup bottled or fresh sliced peeled mango, chopped
diced cucumbers
diced tomatoes
1/2 cup sliced green onions
1/2 cup thinly sliced radishes
-Combine all ingredients together in a BIG salad bowl. Enjoy!

No comments:

Post a Comment