Southwest Salad


I got the idea for the Southwest Salad from this picture above (I ate my own salad too fast before I remembered to take a picture). 

What you need:

1 bag of romaine hearts (the stalky bunches; washed, and chopped into 1" pieces)
1 can of low sodium black beans (rinsed)
1 cup of roasted corn (frozen is fine, put it in a pan to heat it through and roast on the stove)
1 can of Rotel with green chilies (drained) 
1 avocado (diced)
1 cup of Mexican or Cheddar cheese (Charley requires more...)
1 lb. of fried boneless chicken tenders (I used Publix and then chopped into bite size pieces) 
1 bottle of low fat Ranch dressing
1 bottle of Buffalo sauce

What you do:

In a large bowl, mix your romaine, black beans, corn, Rotel, cheese and avocado. Then mix in enough Ranch to coat the salad evenly. 

In a separate bowl, toss the chicken tender bites with enough buffalo sauce to coat them. 

Plate the salad in large bowl plates (the wide plates with a big ditch to them) and throw the chicken on top. Play some cantina tunes on Pandora, pour a sangria, light some candles and enjoy the warmer weather! Happy Spring y'all! 

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