Monday, April 12, 2010
Last summer, I got into making chopped salads and with the recent warm weather and a refrigerator that includes some baby spinach that needs to be used, I decided to whip one up tonight. As a note, when I make salads, I deconstruct them for the boys and make a plate of cut veggies, cheese, and protein - tonight, the protein was the rest of the salsa chicken from Friday night.
Here is the basic idea along with the ingredients for this Mexican flavored chopped salad.
Serves 2 with components for 2 child plates
1 Grilled Salsa Chicken Breast, chopped
1/3 C Corn
1/2 C Chopped Carrots (about 5 baby carrots)
4 Grape Tomatoes, quartered
2 Celery Stalks, chopped
1/4 C Chopped Colby Jack Cheese
2 C Chopped Baby Spinach
Toss all of the above ingredients together in a bowl.
In a separate small bowl, combine 2 T Light Ranch Dressing with 3 T Salsa Verde or your favorite tomato salsa.
Add dressing to the salad and toss to cover completely. Serve alone or with bread, chips, or crackers.
Other components that would do well would be black beans, avocado, cilantro, lime juice, and tortilla strips.