Jane's Favorite Tested Recipes
03/16/2008
Last Update
topics & recipes on just this site using Google
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Chicken |
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Soup, Salad & Breads |
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Vegetables & Spreads |
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Miscellaneous Sandwiches & Appetizers |
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Low Carbohydrate Recipes |
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Southwestern Salad
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1-bag salad greens or romaine |
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! Small can whole corn, drained |
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½ can black beans, drained |
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1 stalk celery, sliced |
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2 scallions, slices |
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½ bell pepper (red, green, or yellow) |
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1 large tomato, sliced |
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½ small can black olives, drained |
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2 pieces of bacon, cut up and cooked and drained |
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Optional: Avocado and hard boiled egg |
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Ranch or Western Dressing |
Grilled chicken breast or South West Flavored Purdue already cooked chicken
Layer greens and vegetables in a salad bowl. Toss with dressing. Top with sliced, grilled chicken breast.
NOTE: I have gotten to where I always use romaine for my salads and just go thru the bag and tear off the hard pieces. I chose to use Ranch dressing for this initially, and then I found some Western Dressing at Publix, which we really liked. It’s like a cross between Catalina and French. I marinated the chicken breast in my standard marinade, which is listed under the "Chicken Caesar Salad" on the web site. I have also fixed this using the already cooked and seasoned Purdue Chicken. I used the South Western Flavored Chicken. I heated it 1 ½ minutes in the microwave just so it wouldn’t be cold and it was very good.