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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

South-of-The-Border Chicken Lettuce Salad Recipe

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This recipe for South-of-The-Border Chicken Lettuce Salad is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
½ cup pitted ripe olives, sliced
1 cup diced red bell pepper
1 pkg. (10 oz.) Romaine lettuce, torn
1 cup black beans, drained and rinsed
½ cup whole kernel corn
2 cups diced cooked chicken
1 ripe avocado, peeled, seeded and diced (optional)

Dressing:
¾ cup ranch salad dressing
1 jalapeno pepper, seeded and finely chopped
2 tsp. taco seasoning
1 T. lime juice
Directions:
Directions:
1. For dressing, combine salad dressing, jalapeno pepper, seasoning and lime juice in small bowl; whisk until well blended. Refrigerate until ready to use.

2. For salad, slice olives and dice bell pepper on cutting board. In large serving bowl, combine lettuce, olives, bell pepper, beans, corn and chicken. Pour dressing over salad and toss gently to coat. If desired, top with avocado. Serve immediately.

3. I like to add a few crushed taco chips and shredded Mexican Cheese on top prior to serving.

Yield: 6 servings
Calories 260, Total Fat 16 g, Saturated Fat 3 g, Cholesterol 55 mg, Carbohydrate 15 g, Protein 17 g, Sodium 570 mg, Fiber 4 g.
Personal Notes:
Personal Notes:
This is one of my favorite salads. The blend of all those delicious flavors make my taste buds come alive and dance - Ol'e!

 

 

 

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