Monday, July 18, 2011

Cold Southwest Corn Chicken Salad

Summer is hot, hot, hot here this year, so I went on a hunt for something fresh and light for dinner tonight.  This recipe was tucked away in my bookmarked files and tonight was the perfect night to give it a try!  It's a keeper!

2 cups cubed chicken (you can use rotisserie chicken from the deli or **bake 2-3 chicken breasts)
1 cup canned corn, drained
1/2 can black beans, drained
1/2 cup chopped roasted sweet red peppers (I omitted)
1/2 cup finely chopped purple or Vidalia onion
1/2 cup chopped fresh cilantro
2 chopped tomatoes

Romaine or red-leaf lettuce for salad greens

1 1/2 T. lime juice
1 1/2 T. olive oil or canola oil
2 t. honey
1 t. ground cumin
1/2 t. salt
1/2 t. chili powder
1/4 t. coarsely ground pepper

Dressing for the whole salad:
 Hidden Valley Ranch dry packet
1 cup milk
1 cup mayo
If you are baking chicken, cut breasts lengthwise for maximum seasoning.  Coat in olive or canola oil and sprinkle entire surface with cumin, garlic powder, and salt. Bake on a foil-line grill rack in a 350 degree oven for about 30-40 minutes.  Cool and cut into bite-sized pieces.

If you are using rotisserie chicken, cut into bite-sized pieces.

In a bowl, combine chicken, corn, red peppers (optional), onion, and cilantro.  (You will top entire salad with tomatoes later to serve).

To make dressing, use a small bowl and whisk together lime juice, oil, honey, ground cumin, salt, chili powder, and pepper.  

Combine salad mixture and dressing mixture in a large bowl.  Store in refrigerator until ready to serve.

To make the Ranch, simply whisk together contents of dry packet with one cup of milk and one cup of mayo.  Set aside until ready to serve.

Arrange lettuce on individual plates and top with combined salad ingredients.  Top salad with fresh tomatoes.  Serve with fresh Ranch dressing and enjoy!
Recipe adapted from Heritage Schoolhouse

1 comment:

JoEllyn said...

I have made this a few times and love it!!!