Southwest Chicken Salad

 

Fresh sweet corn, crunchy jicama and barbecue sauce are the predominant flavors in this salad. Please don’t use canned corn or it won’t taste right.  Wait until you are ready to serve the salad before you place the avocado on it. My husband bought a set of these dishes I plated this salad on when we first met many years ago. They are sitting at the top of the cupboard since I don’t use them much anymore and decided this was the perfect plate for a Southwest salad.

Southwest Chicken Salad

  • 2 cups cooked chicken (could be roasted or barbecued)
  • 1/2 head of chopped romaine lettuce
  • 1 cup chopped jicama
  • 1 cup of fresh corn
  • 1 cup sliced cherry tomatoes
  • 1 bunch of chopped green onions
  • 1 cup shredded Mexican blend cheese
  • 1 – 15 oz. can black beans drained
  • 1/2 avocado per serving
  • 1 – 2 tsp barbecue sauce per serving
  • 1 – 2 tsp ranch dressing per serving

*Optional – Roast a jalapeno pepper and mince a tiny amount in with the ranch dressing before serving. I use plastic gloves to slice the pepper and remove the seeds before roasting in the oven.

Slice the corn off the cob and steam for a few minutes and chill. Cut the chicken into large chunks. Chop romaine lettuce, jicama and green onions. Slice the tomatoes. Mix the chicken, jicama, chilled corn, cherry tomatoes, green onions, cheese and black beans in a large bowl. Take out what you are going to serve right away into another bowl and add the barbecue sauce and ranch dressing. Mix together and plate it. Add the avocado slices and serve. The salad will store for a few days in the refrigerator.

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