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Southwest BBQ Chicken Chopped Salad

Indio, California: We are spending our day in final preparation for our departure tomorrow. Before we frappe la rue, here is the Recipe of the Month from the April RV Goddess Newsletter. If you do not subscribe, get on board. It is free, emailed once a month and there is a unsubscribe option at the bottom of every issue.

Another "concept" salad here, folks. You can vary the ingredients as much as you desire - the secret to this salad is the tangy dressing. Use chopped grilled or poached chicken, or chop-up deep-fried chicken tenders. Your family doesn't like green pepper? Omit it. Want some spice? Add a diced jalapeno. Vegetarian? Don't add chicken. The first eight salad ingredients can be prepped earlier in the day - just add the avocado, cheese and lettuce at the last minute, then toss with the dressing and serve.

1/3 cup buttermilk
1/3 cup mayonnaise
1/3 cup your favorite BBQ sauce

1 cup frozen corn kernels, rinsed under hot water and drained
One 15 ounce can black beans, rinsed and drained
1 red or green bell pepper, diced
1 cup diced fresh tomato
2 or 3 green onions, sliced
Handful fresh cilantro leaves
2 cups chilled cooked chicken, diced
One 2.25 ounce can sliced ripe black olives, drained
One avocado, diced
1 cup shredded sharp cheddar cheese
2-3 cups chopped crunchy lettuce, such as iceberg or romaine

Crunched-up tortilla chips or Fritos

Mix the dressing ingredients in a small bowl. Set aside. Place the salad ingredients in a large serving bowl. Toss with the salad dressing and garnish with corn chips or Fritos (I vote for Fritos). Serves 6 as a main course.

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Until my next update, I remain, your "getting organized" correspondent.

RV PARK: The Motorcoach Country Club - The Crown Jewel of Motorcoach Resorts. 400 sites, three pools, three spas, fitness center, golf, bocce ball, tennis, 2-mile waterway, fine-dining restaurant, bar, security, planned activities, perfectly maintained. Sites for sale or rent.