Ok, so I've been told a few times that I'm a tease. And I know I definitely was with this salad recipe. I told you all the way back in March about this salad, and then said I'd post the recipe for it. Then, I got a little sidetracked. ("Excuses, excuses" yells come from the gallery). Hey, it happens with me every once in a while. But even if I'm not the most timeliest of people, I at least get it done. (All of you who got your Christmas presents in May can attest to that.) I think that is the Middle Child in me.
So, without further ado...wait, wait, before I really start, I want to remind you that I cook for a hungry, swimmin', food deprived group of hoodlums here. And as I've said before, I LOVE lots of leftovers. And this salad is the best that way!! I could eat it for breakfast, lunch, and dinner at least three days in a row. So, if you're not like me, and need a little more variety in your diet -- OR -- if you don't have frothing, hungry, crazed kids drooling at your feet saying "Feed Me! Feed Me!", you may need to halve this recipe.
And for me, the beauty of this recipe is that it's a combination of leftovers and fresh yummy goodness. But sometimes I have to spice my leftovers up a little. Figuratively, and literally. Who said leftovers had to be boring?! This recipe will turn your Southwest Chicken soup leftovers into a culinary delight that’s a crowd pleaser. Of course, you’re always welcome to make the chicken and the corn mix that I made for my soup from scratch for this recipe, but it goes so much faster if you just pull those two ingredients out of the freezer. As an added bonus, the flavors will have had time to marry to make an enticing taste.
Ok, so really, here it goes...
The cast of Characters:
2lbs. seasoned, cooked chicken (leftover from the Southwest Chicken Soup)
1lb bag of frozen corn, cooked in butter, onions, etc. (leftover from the Southwest
Chicken Soup)
1 package of lettuce (I use an Organic Spring Mixture, but you can use whatever makes your toes curl)
2 15 oz. cans of black beans, drained and rinsed
2 or 3 Avocados
4 Tomatoes
8 oz Monterey Jack Cheese, grated
2 limes (Peruvian if available)
Black bean chips
Southwest Caesar or Ranch salad dressing
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Now, because I'm good at getting off track, let me divert for a moment to tell you how and why I choose these ingredients, and how (if you're a little unsure of using so many fresh ingredients) to choose really fresh, mouth watering produce for this salad.
-- Tomatoes: Bold red. Choose ones whose color shouts ripeness and flavor!
-- Avocaodos: Deep green. Too much green means they're almost black and entirely too mushy...good for guacomle, not so good for this salad.
-- Limes: For this salad, I prefer Peruvian limes, if you can find them. They have a much better, stronger, sweeter, more summery flavor, in my humble opinion. The other flavors in this salad work together to magnify the whole entire flavor of this variety of lime.
(* Peruvian limes are on the left, regular limes on the right. Can you see the difference?) Now, if you can't find the Peruvian ones, or they're too expensive, by all means any lime will do. I wil not judge you. And really, I wouldn't even judge you if you wanted to squirt that lime juice out of the bottle on your salad. I wouldn't do it, but if you do, I promise, I will harbor no judgment. But, I will forewarn you, that you'd probably be better off with no lime juice, than that "stuff" out of the bottle. And really, if you're not going to use lime juice, you may just want to make another salad altogether because the lime juice is key in this salad. But really, I won't judge. Just please don't write me and say "Charity, I made your salad, and well, ugghh!" if you don't use the real limes, ok? Alright, just saying!
-- Cheese: I use half a block, but use as much, or as little, as you like. I always grate the whole block, and keep the rest of it around for my Wisconsin cheese lovin' family to eat by the handful, or pile more onto their salads. But, again, I know we're not typical. You may want to save your cheese to make some Chile Con Queso, or some homemade Mac and Cheese or something.
-- Lettuce: You'll want a lettuce that adds lots of green, as well as plenty of vitamins to the meal. Oh...and one that tastes good too! I think anything you like will work. I would just caution against iceberg simply because it has no flavor, no nutrional value, and it isn't very pretty. But again, that's just my humble opinion.
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Now, (finally) lets begin...
Dice the tomatoes. Peel and slice the avocados. Reheat both the chicken and the frozen corn mixture in the microwave, about 5 minutes for each.
In a large bowl, or on a fancy platter, layer the ingredients as follows:
Lettuce, Corn, Black Beans, Chicken.
I must say, that when layering your salad, it's important to layer cold/warm/cold/warm so the lettuce won't wilt.
Then add grated chese, diced tomatoes, and avocado slices liberally across the top.
Slice the limes into wedges, then set aside on a plate with remaining diced tomatoes, avocado slices, and grated cheese.
Serve the salad on top of crushed black bean chips. Squeeze the juice from one or two lime slices on top of the salad to taste. Timing is everything! Squeeze the lime juice on top of the salad before you put the dressing. It gives it such a fresh taste and adds SO much to the salad.
Top with ranch or sothwestern Caesar salad dressing. Add remaining tomatoes, avocado slices and cheese if desired. Lastly, devour!
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For those of you who would like this recipe without all of my long-winded culinary advice and humble opionions...
Download southwest_chicken_salad.doc