Some days I crave a loaded salad – and the best part is, salads don’t have to be boring rabbit food. Mix it up with crunch, color, and contrast.
If you’re prepping for the week, double or quadruple the fixings and dressing. Store these in separate containers. Toss them into a new batch of greens each day to keep your salad from getting soggy.
I used baby kale and Swiss chard because that’s what we had in our garden but you can use Romaine, baby spinach, or whatever you like. The barbecue chicken I used was nextovers my husband made from the night before. Don’t have time? Use a rotisserie chicken from the store.
at least 6 happy handfuls* of salad greens, chopped
3 oz cooked barbecue chicken
1/4 cup black beans, drained from can
1/4 cup corn, drained from can
1/4 cup red or white onions, finely diced
1/2 Roma tomato, diced
happy handful of tortilla chips, crushed (optional)
1-2 sprigs fresh cilantro, chopped
1/4 cup shredded cheddar cheese (optional)
half a lime
Salt and pepper to taste
*happy handful = ~1.5 cups
1/2 cup mayonnaise
1/4 cup sour cream
1/4 tsp garlic powder
1/4 tsp onion powder
Milk to adjust consistency
1. Place your greens in a large bowl. Set aside. In a smaller bowl, mix up your dressing ingredients until smooth. Add milk until your reach your desired consistency. Using about a tablespoon, toss your greens in the dressing until each leaf is coated, about 30 seconds. Add more dressing and toss as desired.
2. Mix the remaining salad ingredients, except the lime, in another bowl. Pour over your greens. Finish with a squeeze of lime and salt and pepper to taste.