Have you ever swam in a salad? (Swum?)
Have you ever wanted to?
No, and yes are my answers – respectively.
Although, now that I think of it in a literal sense, this wouldn’t be very easy – depending on how big I happened to be when I attempted the swim.
If I were only an inch and a half tall, it would be downright difficult and not one bit like swimming.
If I were my current size, and this salad filled an Olympic sized pool, then it wouldn’t be so tough. And I’d probably just do a face-plant off the diving board and stay in the Superman position while I chomped away.
Then I’d move a little to work off my lunch.
Backstroke or something. And I’d do a little floating.
And I’d probably sip some sort of cocktail out of a frosty glass with an umbrella straw.
AND Jimmy Buffett should probably be playing at party-decibel from some patio speakers.
And I would NOT wear a bikini – not that I ever do, but just for your visual.
It’s good, ok?
I used some leftover grilled lime and onion marinated chicken (always a bonus to use up leftovers), and mixed it all up – except for the lettuce, avocado, and corn chips – in the afternoon while everyone was at school.
Then, just before we began the mad dash for everyone’s different evening schedules, I tossed it all together and we ate “as needed”.
We don’t have a California Pizza Kitchen nearby, but if we did, I might end up camped out on their doorstep on occasion. Waiting. . . for someone to serve me food like this. Thanks to Lauren, for sharing her own version, so all of us who can’t camp out on pizza kitchen doorsteps can enjoy this salad at home!
Southwest Chicken Chop Salad
For the Salad:
3 cups diced, cooked chicken
1 red bell pepper, diced
1 can black beans, rinsed and drained
2 cups (about) fresh, sweet yellow corn
1 pint grape or cherry tomatoes, quartered
1 bunch of scallions, sliced (about 6 scallions)
1 large romaine heart, washed and chopped
1/2 cup – 1 cup, fresh chopped cilantro (depending on your taste)
2 firm avocados, peeled, seeded, and diced
For the dressing:
1/2 cup mayonnaise
1/2 cup reduced fat sour cream
1/2 tablespoon ranch seasoning
1/2 tablespoon taco seasoning
Juice of one lime
Salt and pepper to taste
In a LARGE bowl, stir all salad ingredients together, excluding the tortilla chips and avocado.
In a small bowl, stir all dressing ingredients together until smooth and even. When ready to serve, toss salad with dressing, then gently stir in avocado.
Serve with tortilla chops for crushing and sprinkling over the top.
Source: Adapted from Lauren’s Latest