Southwestern Chicken Salad

The creamy, spicy sauce from Southwestern Chicken Pasta also makes a great salad. Great for hot summer days.

Servings: 4

1 cup salsa
1/2 cup plain yogurt or sour cream
1 tsp chipotle pepper, minced
1/2 tsp salt
1/2 lb chicken, cooked & cubed
2 cups tomatoes, diced
1/2 cup green onions, sliced
1/4 cup cilantro, chopped
2 avocados, chopped
salad greens – optional

  1. Combine salsa, sour cream & chipotles.
  2. Combine chicken, tomatoes, onions, cilantro & avocado.
  3. Toss salsa mixture & chicken mixture.
  4. Serve alone or over a bed of greens.
  • I usually use yogurt in place of sour cream.
  • You can reserve some of the salsa mixture to be added separately if this is too hot for some.

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Southwestern Chicken Pasta

I wrote this recipe out from a magazine, but unfortunately, I did not make note of the magazine name. I love this creamy, spicy sauce with pasta.

Servings: 4

1 cup salsa
1/2 cup sour cream
1 tsp chipotle pepper, minced
1/2 tsp salt
1/2 lb chicken, cooked & cubed
2 cups tomatoes, diced
1/2 cup green onions, sliced
1/4 cup cilantro, chopped
2 avocados, chopped
1 lb pasta, cooked & drained

  1. Combine salsa, sour cream & chipotles.
  2. Combine chicken, tomatoes, onions, cilantro & avocado.
  3. Toss salsa mixture, chicken mixture & pasta.
  • I usually use yogurt in place of sour cream.
  • I like to use farfalle (bow-tie) pasta for this recipe, but you can use any short pasta.
  • You can reserve some of the salsa mixture to be added separately if this is too hot for some.

Southwest Egg Rolls

from Marissa Davis Hefner

1 avocado, mashed
1/2 cup ranch dressing
2 chicken breast halves, chopped
1 Tbsp vegetable oil
2 tsp taco seasoning (or more to taste)
2 Tbsp minced green onions
1 can corn
1 can black beans, rinsed and drained
10 oz frozen spinach, thawed and drained
2 Tbsp diced canned jalapeno peppers (optional)
1/4 cup minced fresh cilantro
1/4 tsp salt
1 1/2  cup shredded monterey jack cheese
1 pkg egg roll wrappers
oil for frying

Directions

  1. Combine avocado & ranch dressing.  Set aside.
  2. Heat oil in a large skillet over medium heat.  Add chicken, sprinkle with taco seasoning, and cook until done.
  3. Add salt, green onion, jalapeno, corn, cilantro, beans and spinach.  Cook for about 3 minutes.
  4. Remove from heat, stir in cheese.  Set aside to cool for about 10 minutes.
  5. Set egg roll wrapper in front of you, with the corner pointing towards you.  Spoon about 2 Tbsp filling onto the center of each egg roll wrapper. Fold bottom corner up, then each side.  Use your finger or pastry brush to lightly dab water onto the top corner, then finish rolling up.
  6. Preheat 4-6 cups of oil to 375 degrees.
  7. Deep fry the egg rolls in the hot oil for 3-5 minutes (or until golden brown) and remove to paper towels or a rack to drain for about 2 minutes.
  8. Serve with avocado sauce.
  • This recipe is similar to Chili’s egg rolls, which are a family favorite.  I prefer egg roll wrappers, but feel free to use flour tortillas instead; just remember to increase the frying time.
  • Filling is also good for enchiladas or an enchilada casserole, layered with corn tortillas and green enchilada sauce.

A Salad to Make You Famous

adapted from The Quarter of Six Cookbook

12 oz can white meat chicken
(or 1 cup cooked chicken, chopped)
broth from canned chicken
1 can pineapple chunks, drained
1 cup strawberry halves
1 lg banana, sliced
1 avocado, cubed
¼ cup milk
¾ cup plain yogurt
½ tsp vanilla
generous dash each of nutmeg & cinnamon

Directions

  1. Mix chicken broth (if not using canned, add a little water if necessary to thin the dressing), milk, yogurt, vanilla & spices.
  2. Gently toss fruit & chicken.
  3. Serve with dressing on the side.
  • The original recipe called for buttermilk that I never have on hand, so I replaced it with ½ milk and ½ yogurt – this works in other recipes also.