Southwestern Chicken Salad

My mom was wanting me to make a salad tonight with a few different ingredients...After a bit of thought, I realized I could make a Southwestern Chicken Salad. One like I order at a local fast food chain, but with less than half the calories.
Here's what I came up with...


SOUTHWESTERN CHICKEN SALAD

• 4 BL/SL Chicken Breasts
• 1 Head of Romaine Lettuce
• 1 Bunch of Cilantro
• 1 Bunch of Green Onions
• 2 Cans of Black Beans
• 2 Cans of Yellow Corn
• 1 Jicama
• 4 Roma Tomatoes

DRESSING

• 1 C. Light Sour Cream
• 1 C. FF Milk
• 3 TBS. Hidden Valley Ranch Mix (my preference)
• 1 TBS. The Pampered Chef's Chipotle Rub

Mix all of the dressing ingredients together & let them sit in the refrigerator before starting on the salad so it can set up and the flavors can marry.

SALAD DIRECTIONS
BBQ the chicken, seasoning with The Pampered Chef's Southwestern Seasoning Mix. Set aside after cooked thoroughly! (You can check the temp with the Digital Pocket Thermometer.)
While the chicken is cooking, get all your vegis washed up. I like to put my lettuce & cilantro into the bowl of the Salad & Berries Spinner. Then I put the cilantro into the berries colander, spin. Then the lettuce into the salad colander and spin. It helps to get your green dry, which prevents a soggy, wilted salad!
Cut up all your green vegis and throw them into the 8-qt. Stainless Mixing Bowl (just an FYI, this bowl is my GO TO bowl for EVERYTHING! It is ginormous...and it will be discontinued soon!) Open up your beans & corn. Strain them both in the colander. Rinsing the black beans before spinning them. Toss them into the salad mix.
Now take your jicama & slice it in half. Taking the Serrated Peeler to the skin, makes it a breeze to clean up! Now slice it into 1/4" slices lengthwise, then again going the other way to make strips. Toss those into the bowl.
Cut your tomato to your liking, as well as the chicken. Toss them both in.
Toss the salad together. Serve on a dish and drizzle the dressing on top!

*just a reminder...I cook for a family of 7, 4 adults and 3 children. This recipe was specifically measured for around 10-1Cup servings. Please adapt for your family.*

Grilling Talapia & Vegis

I made a bed of onions and laid the talapia on top of it with some salt. Put it on the grill with some fresh vegis on the new Pampered Chef Grilling Basket.
I tossed broccoli, cauliflower, bell peppers & tomatoes in a bowl with some olive oil, salt & pepper.
It turned out SO yummy! The broccoli especially. It was a bit crunchy and SO delicious!

Tri Tip & Corn Salad

Tri Tip
~1 Tri Tip (to your liking) *mine was just over 2lbs
~Rosemary
~Salt
~Pepper
Grill on gas bbq at medium heat for 20mins each side. You don't want to over cook your tri tip. It is a great piece of meat, but can easily be ruined by over cooking it. So if you don't like rare meat, don't bother!



Corn Salad
What better way to keep things cool & nutritios, but still have some starch in your meal.

~1 bag frozen sweet corn, thawed
~1 can whole tomatoes, cut up
~ 1/4 of a red onion, cut up
~1/4 C butter
~Salt & Pepper

Take the butter & melt into a pan. Add your onions to get them cooking, add the corn, tomatoes and salt & pepper for flavor (you can even encorporate the rosemary into this dish, if you'd like). Saute till the flavors marry & the onion is tender.
Place in refridgerator to chill (or you can eat warm. whatever your preference)