Our Sunday and Chopped Southwest Chicken Salad

We had some kids home this weekend..Karl, Kelli, Kalissa and her boyfriend Craig.  I just love weekends with the kids and they fly by WAY to fast.

This morning we put up some tomatoes.

Kelli wanted the tomatoes.  We just took the skins off, squished them and bagged them up.  Hubby’s sister does this and then just freezes them.  Kelli thought that she’d give this method a try and I helped.  Once she thaws the bag she’ll either use it for chili, pizza sauce, coups or spaghetti sauce.  She’s hoping this will allow her a little variety in what she can use the tomatoes for.

Kelli also made a great lunch that included Southwest Chopped Chicken Salad.  It was so good.  Even the guys liked it!!  I took a picture of Kelli making it but we forgot to take a picture of the finished salad.


This makes a large batch.


for the salad:
•2 cups shredded chicken
•1 green bell pepper, diced
•1 can black beans, rinsed
•1 can sweet yellow corn (or 1 cup frozen corn, thawed)
•2 roma tomatoes, diced
•4 green onions, sliced
•1 head ice berg lettuce, washed and chopped
•1/4 cup cilantro, chopped
•2 ripe avocados, diced
•1 cup crushed tortilla chips

for the dressing:
•1/2 cup mayonnaise
•2/3 cup Greek yogurt
•1 tbsp ranch seasoning
•1 tbsp taco seasoning

1.In a large bowl, combine all salad ingredients together, excluding the tortilla chips.
2.In a small bowl stir all dressing ingredients together.
3.Pour dressing over salad, starting with about half of the dressing.
4.Toss to combine, then gradually add more dressing until it is dressed to your liking.
5.Top with tortilla chips. Enjoy!

Oh I wish I would have taken a picture….When all the kids come home, it’s things like pictures that I forget.  I know that we will definitely be making this again.

After the kids left, Hubby and I went to work on the house.  Stop back tomorrow afternoon and I’ll show you what we were working on.

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