I think I’ve mentioned before that I’m not the biggest fan of cleaning. I’m also pretty terrible at organizing things. I don’t have files for important documents. I don’t have certain drawers for certain things (except in the kitchen, of course). And I certainly don’t remember where I put things like cords, extra buttons, keys, and most recently my camera charger. It’s nowhere to be found. For the past 2 weeks I’ve been hanging on to the last little bit of life in my camera while hoping my charger would show up. Well, now my camera is dead and there’s still no charger. It has to show up at some point, right?
So until the little fairy who snuck into my unorganized chaos and took my camera charger decides to come put it back, I’m fancy camera-less. Or until I cave in and buy a new charger. Hopefully this explains the Instagram pictures I’m using. Maybe fun filters will make up for the blurriness? We’ll see.
I made this chopped chicken salad tonight for dinner and while I have quite a few recipes stocked up to blog about, I couldn’t wait to share this with you. It. Is. So. Good. I love chopped salads because the lettuce doesn’t overpower the salad. Instead of lettuce in big chunks or leaves with all of the little toppings, it’s little too. It’s just another component of the salad, not the main idea. And while I used a sub-par lettuce nutritional wise (iceberg) you could definitely use romaine or any other lettuce of your liking. I happen to love the crisp crunch of iceberg. I know, it’s very un-foodie of me.
So in addition to the lettuce, we’ve got a lot going on in this southwestern chopped chicken salad. Like, a lot. There’s black beans, corn, green peppers, tomatoes, cilantro, green onions, chicken, avocado aaaaaaaand tortilla chips. All tossed together with a taco ranch dressing that is way too good for how easy it is. Marc and I both went back for seconds because it is, after all, a salad and so seconds are allowed. I may have even eaten some of the leftovers with a spoon as I was cleaning up. Seriously, so good.
for the salad:
- 2 cups shredded chicken
- 1 green bell pepper diced
- 1 can black beans rinsed
- 1 can sweet yellow corn or 1 cup frozen corn, thawed
- 2 roma tomatoes diced
- 4 green onions sliced
- 1 head ice berg lettuce washed and chopped
- 1/4 cup cilantro chopped
- 2 ripe avocados diced
- 1 cup crushed tortilla chips
for the dressing:
- 1/2 cup mayonnaise
- 2/3 cup Greek yogurt
- 1 tbsp ranch seasoning
- 1 tbsp taco seasoning
- In a large bowl, combine all salad ingredients together, excluding the tortilla chips.
- In a small bowl stir all dressing ingredients together.
- Pour dressing over salad, starting with about half of the dressing.
- Toss to combine, then gradually add more dressing until it is dressed to your liking.
- Top with tortilla chips. Enjoy!