I promised salads this week after that Death by Chocolate Trifle the other day, so here you go. This is my Southwest Chicken Salad Spring version that was a guest post over at thisgalcooks a few months ago…..
I know, I should have made you a new salad. But this week is all about bringing recipes home and getting things organized. Besides, the Southwest Chicken Salad Summer version was a huge hit! The Spring version features chopped avocado and a Creamy Guacamole Ranch Dressing, dairy-free of course……
I think you have probably already figured out that Ranch Dressing is my absolute favorite dressing! My dairy-free ranch dressing is absolutely perfect, and one of my most re-pinned recipes! Turning it into guacamole ranch, is so simple…and so delicious…..
I may have named it the spring version, but it is perfect during the summer months as well. In case you are wondering, yes there is a winter version as well. The fall version…..well that one is still a mystery 🙂 Here is the Black Bean Salsa with the spring avocados…..
I actually used this same salsa for a completely different meal tonight, that I will share with you in the near future 😉
As for organization, well we all need some organization in our lives. I have realized that my salad dressing recipes can only be found through a salad post. I think I may re-post all of them as individual posts so they stand alone and are easier to find. How do you post your dressings recipes? Are they with a salad, or stand alone? Even my barbecue sauce recipes are attached to a main recipe post. Any thoughts or suggestions would be greatly appreciated 🙂
For now, enjoy this wonderful salad and have a fabulous week!
Southwest Chicken Salad Spring
|Prep time||25 minutes|
|Meal type||Main Course, Salad|
- For the Salsa
- 1/2 cup red bell pepper (diced)
- 1/2 cup red onion (diced)
- 1 can organic corn (drained and rinsed)
- 1 can organic black beans (drained and rinsed)
- 1 Large avocado (cubed)
- 3 green onions (sliced)
- 2 Tablespoons chopped fresh cilantro
- 2 Tablespoons olive oil
- 2 Teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- For the Dressing
- 1 cup ranch dressing (my dairy-free version)
- 2 Ounces guacamole (I used 1 individual package of Wholly Guacamole)
- 1 teaspoon ground cumin
- For the Salad
- 1 bag leaf lettuce (I used European Blend)
- 1 bag spring mix lettuce (I used Baby Garden Blend)
- 2 Cups cooked, shredded chicken (I used rotisserie)
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
*It is best to make the salsa at least one hour before before serving, so the flavors have time to mingle and get happy. I wait to add the avocado until right before serving, but feel free to add whenever it works best for you.
This recipe will be partying at these link parties: