I found this salad at Laurenslatest.com and couldn’t resist the strange combinations. I’ve never added black beans to a salad before and the crushed chips are just plain strange and yet it worked wonderfully. Don’t crush the chips too much – leave some pieces quite big.
Southwest Chicken Chop Salad
Author: Suzanne Perazzini
Ingredients
- 2 cups shredded cooked chicken
- 1 green pepper, diced
- 1 cup sweet yellow corn {canned or frozen and defrosted}
- 2 tomatoes, diced
- 4 spring onions, washed and sliced { green part only}
- 1 large designer lettuce, washed and chopped
- ½ bunch coriander, washed and chopped
- 2 just under ripe avocados, diced
- 2 cups crushed tortilla chips
For the dressing
- ½ cup mayonnaise
- ½ cup sour cream
- ½ tablespoon ranch seasoning
- ½ tablespoon taco seasoning
- ½ tablespoon lime juice {optional}
- salt & pepper, to taste
Method
- 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.
- When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips.
Found you on LinkedIn. This looks delicious! Your blog photos are amazing. 🙂
Thanks, Eleanor – I am still learning how to take decent photos but they are improving. I have visited your blog and love that it is Gluten-free. I have just made gluten-free cupcakes and will blog about today. I have subscribed to your blog.
Suzanne