Monday, May 23, 2011

Southwest Chicken Salad with Spicy Ranch Dressing

Southwest Chicken Salad with Spicy Ranch Dressing recipe by Barefeet In The Kitchen

Crisp lettuce, ripe tomatoes, cucumbers and bell peppers, crisp corn and black beans all combine as the starting point for our favorite salad. With the spicy ranch dressing, this is a family favorite that is served regularly in our home.

My friend, Sandra, introduced me to her version of this salad several years ago. It has become a family favorite. The ingredients are simple and are always on hand in my house. When it gets hot outside, this is a quick and easy dinner that doesn't require any time spent in a hot kitchen.

Southwest Chicken Salad with Spicy Ranch Dressing
(printable recipe)

Lettuce, chopped or torn (I used green leaf, romaine and spring mix)
Grape tomatoes, sliced in half
Cucumbers, seeded and cut into bite size pieces
Bell pepper, seeded and cut into bit size pieces (colored varieties are my favorite)
Corn, frozen or canned, served at room temperature
Beans, whichever type is your favorite (I use pintos or black beans for this most of the time)
Cooked chicken, cut into bite size pieces
Shredded cheese
Pine nuts or sunflower seeds
Tortilla strips, the miniature ones are great with this salad

Dressing directions:
Favorite ranch dressing
Spicy barbeque sauce

Combine 1 cup of ranch dressing with approx 2 -3 tbsp of barbeque sauce. Stir well and chill until ready to serve.

All of the ingredients are easily adjusted for each member of the family. If I'm serving a large number of people; I often set out each of these ingredients in separate bowls and let people build their own salads that way. Otherwise, layer ingredients onto plates and drizzle with the dressing right before serving. Enjoy!

3 comments:

  1. Sounds like an easy to make and delicious salad. Got to try making this.

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  2. Mary, what does it mean to 'seed' your cucumbers?

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  3. Even though, cucumber seeds are edible, I still like to remove the seeds from certain types of cucumbers. To do that, I slice the cucumber in half lengthwise and then in half lengthwise once more. Then it is very easy to just scoop out or slice out the seeds. I rarely remove seeds from European, Persian and Japanese cucumbers. Those varieties tend to be slightly sweeter with much less noticeable seeds.

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