Southwestern Chicken Salad

Howdy, kids! Long time no post. We are in the midst of the wild ride of a youth minister’s life. So far it hasn’t been too bad, but July looks ugly. In addition to all of this I’ve catered one wedding and have another one in July, plus a groom’s cake, and a consultation (three separate weddings). We’ll end all this by visiting my sister in DC while Ron is in New York and then two days after we get home head to Mexico for trip two of three this year. I’m not as nervous about taking the kids this time, they loved it and would be mad if they couldn’t go. Now I’m just worried about how hot it is. Our friends, Caleb and Kelly Baker, who are missionaries down there said the high has been over a hundred for six weeks straight. Needless to say, I’m trying to work up a menu for Mexico that requires very little or no cooking and absolutely no baking. Nothing that will heat up an enclosed, unairconditioned kitchen. This is a salad I made up for the wedding last month. I made it again for Cameron’s birthday party (for the adults) and it was a big hit. It makes a lot because I didn’t want to have half empty cans of black beans left over. You can half it if you want.

Southwestern Chicken Salad

1 whole chicken, chopped finely

1 can black beans, drained well

1 can corn, drained well

1 bottle Spicy Ranch dressing

1 jar salsa, your favorite

1/2 cup sour cream

Combine chicken, black beans, and corn. Mix well. Add enough Spicy Ranch dressing, salsa, and sour cream to moisten and make it creamy.

To serve:

Scoop into Tostitos Scoops and top with diced tomatoes for a pretty appetizer. (Don’t do too far ahead of time or it will make the chips soggy.)

Place salad in a bowl with tortilla chips to dip.

Serve as a wrap on soft tortillas with lettuce, thinly sliced tomatoes, sour cream, and extra salsa.

Hope you all like it. If you have any other cold food ideas, post them to share. I’ll let you know if I think of any more.

BTW – That cow I mentioned a few posts ago – FABULOUS! I don’t even have to drain the grease and the steaks are delicious. If you’d like more info about it send me an email, meriam(at)followjesus(dot)org, and I can get the info to you. The farmer we got it from takes several cows a week and will sell a quarter or a half. Our 1/8 cost us about $165 and it was about enough meat to get us through 3 months, I hope. We will be buying either a 1/4 or a 1/2 next time, depending on the budget. I wish I could say it’s saving us money in the long run, but with grocery prices continuing to go through the roof, it’s only helping our budget go up for a while longer.

Responses

  1. Hey Meriam,

    Haven’t seen you in awhile! Miss you but know what your summers are like. Anyhoo, i have been eating on this salad all week:

    Broccoli Slaw
    pineapple tidbits
    chicken (i am using leftover rotisserie)
    cashews
    red pepper
    kraft creamy poppyseed dressing

    so yum. i don’t measure anything but those are the ingredients.

  2. Hi, Mandy! That sounds delicious. I think I’ll try it. We must get together some time.

  3. Hey Meriam, I know you are probably busy but when you get a chance will you write down the chicken enchilada recipe for me along with the brands you use? I didn’t get a chance to go look at the cans yesterday at church because we had to run and get to graduation party. The food was really yummy yesterday! Thanks for cooking!


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