This salad is dressed to impress with all the great fixin’s. Put it in a beautiful bowl like this one and watch your family ooh and aah. Now that my kids are teenagers, I serve this as a main dish. My youngest doesn’t like beans so I usually top this with grilled chicken seasoned just right (see recipe below), but I also like it with black beans and corn for a complete protein, or both… you decide.
Make your family’s dinner more exciting with great presentation. Yes, you heard me, put out the effort to make your food look beautiful when it is served and you will find your children and husband will be more likely to enjoy what you’ve cooked. They are worth it! And the payback you get is “yums” and “wows”!
The recipe has a lot of ingredients, but you can mix and match to your liking. For example I often do not add beans, corn and olives. My kids loive avacado, the crushed chips and chicken so I figure that is enough calories for one meal. Mixing and matching makes the recipe very versatile. You can serve a different salad each time. Also, I never put chees on the salad and no one ever misses it.
Tip for younger kids and picky eaters: I have learned that if I put the dressing on and toss the salad before serving it, the kids enjoy it more. When left to add dressing on their own, they will put too much or not enough and then they don’t like it. By adding the dressing, you are modeling how it should be served. When they get older, they will follow suit. I always encourage my children to try the meal as it was intended to be eaten BEFORE they start picking stuff out. A good chef knows how to pair flavors and (s)he should be trusted. Getting your kids to trust the chef will make them more sophisticated eaters in the future,aking travel more enjoyable as they are willing to trust in the chef and try new foods.
Southwest Grilled Chicken Salad
2-4 Organic Chicken Breasts
Chili Powder (I like Ancho Chili Powder)
1-2 heads Red or Green Leaf Lettuce chopped and rinsed
1/2 Red Onion Sliced
1 Avacado sliced
1 Red Bell Pepper sliced
10-20 Cherub Tomatoes halved
1/2 can of Black Beans
1/2 cup Frozen Corn, prepared with no butter or oil
1 cup Corn Tortilla Chips crushed
1 can Medium Sliced Olives
Creamy Dressing Option
Your favorite Spicy Ranch, Chipotle, or other. I like Hidden Valley Southwest Chipotle Dressing.*
Non-Dairy Dressing Option
Mix 1/4 cup of dressing with a few tablespoons of salsa (to taste). The sweet and spicy go wel together.
Prepare chicken by sprinkling each breast on both sides evenly with each of the spices. Prepare salad while husband is grilling the chicken (Tee hee, mine likes to grill the meat, always!) If there is no husband or helper, you might want to prepare the salad before you grill so you don’t forget about the chicken and burn it. I plan for about 1/2 breast of chicken per person, but if your family enjoys more meat, then make more. When Chicken is done, slice and set on seperate plate so everyone can take what they want.
*Always read labels for gluten ingredients