Southwestern Chicken Salad

A simple, filling salad when you need that southwestern kick.

Southwestern Chicken Salad
Recipe adapted from For the Love of Cooking
Photos by Bake Yourself Happy



Southwestern Chicken Salad

1/2 cup chopped cilantro

1/4 cup olive oil

Juice from one fresh lime

1 tablespoon red wine vinegar

1 clove garlic, minced

1/2 teaspoon oregano

Shredded lettuce

Grape tomatoes

Small red bell pepper

1/2 cup black beans

1/2 cup corn

1 diced avocado

Sharp cheddar cheese

Directions

1. MIX together the cilantro, olive oil, lime juice, red wine vinegar, garlic, and oregano.  Set aside for roughly 30 minutes.  (For the Love of Cooking suggests using a blender for the dressing...mixing vigorously worked for us though!)
2. ADD tomatoes, avocado, bell pepper, black beans, corn, and cheese to lettuce.
3. TOP with your the cilantro dressing (cilantro lime vinaigrette).  Enjoy!

*Note - We kept everything separate and added individually.  This worked well for us, and made keeping the dressing for leftovers really easy!

Sorry for the pictures - we just had our cell phones!

Chicken Wraps - With a Bite (In a Bite)

We made these in spinach wraps - perfect for the neighborhood Christmas "Tree Toasting".

Southwestern Chicken Wraps
Recipe adapted from Homemade by Holman
Photos by Bake Yourself Happy


Southwestern Chicken Wraps

1.5 lbs boneless, skinless chicken breasts

1 can fire roasted tomatoes

12 oz cream cheese, softened

1 cup monterey jack cheese

3 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic salt

1/4 cup cilantro, chopped

6 scallions, chopped

8-10 large spinach tortillas

*NOTE - after trying these, we decided they would be really (REALLY) good with black beans and corn, too.  If you try it - leave us a comment and let us know how it worked!

Directions

1. SEASON the chicken with salt, half of the cumin, and 1 teaspoon of the chili powder.
2. PLACE chicken on a skillet with 1 cup of water.  Cook on medium high until cooked through.  Set aside, allow to cool.
3. COMBINE cream cheese, drained tomatoes, cheese, remaining chili powder, cumin, cayenne pepper, garlic salt, cilantro, and scallions.  Stir until well blended.
4. DICE chicken and add to cream cheese mixture.  Stir until well blended.
5. LAY out tortillas and spread mixture, slightly off center (so it's easier to roll).
6. ROLL up tortillas tightly, but do not fold in the ends.
7. CUT the tortillas in to small (1") pieces, and enjoy!