Try this quickly made recipe on one of those days when there is cooked chicken at hand, perhaps left over from a cookout. Then, all you need to assemble a tasty dish in short order is an easy combination of sprightly seasonings and some fresh salad items.
The salad would be well-matched with warm flour tortillas if desired, and, complemented with dessert of fruit or cookies, would make a great lunch for a hot summer day.
Santa Fe Chicken Salad
1/2 cup olive oil
1/4 cup red wine vinegar
3 tablespoons chili sauce
1 teaspoon hot pepper sauce
6 cups romaine lettuce, torn in large pieces, several leaves left whole
1 bunch radishes, washed and sliced
5 green onions, cut into 1/4-inch lengths, greens included
15 1/2-ounce can red kidney beans, drained
1 red bell pepper, seeds removed, cut into rings
8-ounce bag corn tortilla chips
2 cups leftover chicken meat, shredded
1 avocado, sliced into wedges
2 tomatoes, cut into wedges
1 can sliced beets, drained
In a small bowl, mix together olive oil, vinegar, chili sauce and hot pepper sauce, to make chili vinaigrette sauce.
Line a large serving bowl with whole romaine leaves. In a separate mixing bowl, toss together remaining lettuce, radishes, green onions, kidney beans, pepper and tortilla chips; place in serving bowl. Place chicken on top in center of salad, and garnish with alternating tomato wedges, avocado slices and sliced beets. Serve with vinaigrette on the side.
Makes 4 to 6 servings.
Recipe from Empire Kosher. Additional recipes at http://www.empirekosher.com.
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