Hello! This week’s recipe is a salad.
When the weather is warm, I think of “lighter” foods, but I still want a filling meal. This salad, I think, fills both of those needs. I like to serve this with breadsticks or even Texas toast. It is quick, healthy and very tasty. What a combination.
Seven Layer Chicken Taco Salad
-2 cups black beans, drained and rinsed
-2 cups frozen corn, thawed
-6 cups chopped lettuce
-1 pint grape tomatoes, halved
-1.5 lbs cooked chicken breasts, shredded
-1, 1/2 cups shredded Monterey Jack cheese
For the dressing:
-2 cups Greek yogurt
-2 Tablespoons honey
-3 Tablespoons white wine vinegar or apple cider vinegar
-2 Tablespoons fresh lime juice
-1 Tablespoon lime zest
-1 teaspoon smoked paprika
-1/2 teaspoon ground cumin
-1/2 teaspoon onion powder
-1/2 teaspoon garlic powder
-sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each.
Directions
Start with making the dressing — combine all the dressing ingredients in a mixing bowl and whisk until well combined. Chill this while making the salad.
In a large 4-quart glass serving bowl, layer the ingredients as follows from the bottom up: black beans, corn, lettuce, tomatoes and chicken.
Spread the dressing over the salad, and top with shredded cheese. Cover and refrigerate until you are ready to serve, up to 12 hours.
Toss ingredients together before serving and Enjoy!
April 09, 2021 at 09:43PM
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Country Cooking with Lou Ann: Seven Layer Chicken Taco Salad - Record Herald
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salad
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