Wednesday, May 4, 2011

Southwest Chicken Salad

Before I type any further, I must admit, this is not my recipe! I borrowed and adapted (I cannot copy a recipe to save my life...what can I say, I hate following directions). So this is only about 20% mine. You can thank Jen at Gluten Free Life for this delicious meal!

Southwest Chicken Salad (GF - could be vegetarian if you want it to be)

  • Chili Powder
  • Onion Powder
  • Sea Salt
  • Garlic Sea Salt
  • Cracked Pepper
  • Organic Chicken (about 2/3 lb) (chopped)
  • 1 can Organic Black Beans (drained/rinsed)
  • 1/4 c Ranch Dressing
  • 1/4 c BBQ Sauce (I used a Memphis type sauce)
  • 2 c Lettuce (chopped)
  • 2 Roma Tomatoes (chopped)
  • 4 Green Onions (just the white tips chopped)
  • 1/3 c Red Pepper (cubed)
  • Organic Coconut Oil
  • handful chopped cilantro
  • 1 organic lime

Chicken - In a pan on low/medium heat 1 tbsp coconut oil, chopped chicken, 1 tbsp chili powder, 1tbsp onion powder, sea salt, cracked pepper, garlic sea salt. Cook until cooked all the way through. It may seem like a lot of seasoning, but it really gives excellent flavor to the salad. Set aside to cool and place in fridge. You want the chicken cold.

Salad Mix - In a bow, mix red pepper, tomatoes, black beans, green onions, and cilantro.

Sauce - Mix BBQ sauce and ranch dressing thoroughly.

Mix the Chicken, Salad Mix, and Dressing together in a bowl. Serve over bead of lettuce with a slice of lime. Enjoy! Serves 2 large entrée salads.


Salad Mix




I've categorized this recipe as an "Easy Recipe" and "Budget Meal". To make it even easier and more wallet-friendly, buy a rotisserie chicken (usually about $5 at the store) instead of using organic chicken breast and cooking yourself!


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