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.*

Pasta Salad Revamp

Isn't that just gorgeous!?! I LOVE the new Bamboo Large Bowl! I have this recipe that I've been making for many years & people love it. Well last night I was looking at my Pampered Chef spices and decided to bring it up a notch =) The results were better than I expected...My family devoured it! Here's the recipe...

PASTA SALAD REVAMP

• 1lb Rotini (your choice, whole wheat, vegi, etc)
  
• 2lbs Frozen Vegis (California Blend is what I always use)
• 1 C. Mayo (I use light)
• 1 C. Sour Cream (I use light)
• 2 TBS Spinach & Smoky Red Pepper Oil Dipping Seasoning, by The Pampered Chef (you can click on the name to go to the product page & order)
• Salt to season

Bring a stock pot to boil, adding the frozen vegis just as the water comes to a boil. Once at a rumbling boil, add pasta & cook according to directions.
While those are cooking, mix the mayo, sour cream and Spinach & Smoky Red Pepper Oil Dipping Seasoning together in Small Batter Bowl, set aside.
Strain pasta and vegis. Add to a large bowl while still warm (this helps to mix the mayo & sour cream easily). Add the mayo mix and toss the salad.
You can either serve immediately (which is how I like it) or refrigerate it and serve cold (how Jose likes it).
I hope you enjoy!