This Southwestern Chicken Salad recipe is an easy use of leftovers OR an easy make-ahead salad. There are no set measurements, just some good wholesome ingredients and a kickin’ dressing to top it off. Even the dog approved.
But then she usually does.
Except last night when I made roasted fresh green beans with olive oil and salt and she spit one out on the floor and made an oily mess that I didn’t see and stepped on it in my barefeet and slid a few inches in an uncomfortable manner that I’m sure was not very gracious to watch.
It’s a good thing she’s cute.
We put this together for a lunch this week and served it with deviled eggs on the side. There’s something that feels weird inside me when I serve eggs and chicken in the same meal. Not weird enough to NOT serve them together, but still a little weird.
First off…go ahead and make the dressing-then set it aside. You’ll need: 1/2 cup Ranch Dressing and 2 tbsp. hot sauce-or more or less–whatever makes you happy. Any kind of hot sauce you like will work…the spicier the better. We have a refrigerator door full of hot sauces so I grabbed one that looked good and went with it-it was called Rectal Fire Storm.
I’m very sorry for having to write those words.
So, mix up the ranch and the hot sauce and let it get happy together.
In the meantime, here’s what you need for the salad-any amount of any of these ingredients is perfect: cold corn, cold black beans, greens (lettuce, spinach, kale, etc), sliced avocado, diced tomatoes, diced cucumbers, grilled chicken. Put them in a bowl topped with your spicy Ranch dressing and you’ve got a quick, filling meal.