Years ago, when the chi-chi Holt-Renfrew had its elegant dining room where my friend Lynne and I would regularly lunch, they served a memorable Southwest Chicken Salad to which I became addicted. Now that traditional dining room is long gone, replaced with a sleek modern atmosphere and a menu to match. Fortunately, I've recreated my gustatory days from Holt's to my satisfaction!
If you can chop, open a can and cook a piece of chicken, you'll do just fine!
Here's what you'll need:
|Ingredients assembled above. |
Quantities to follow.
|340 gms of cooked, peeled shrimp, tails off.|
These were on sale at Shoppers for $2.99!
2 medium sized chicken breast halves, cooked.
I fried them... but you can easily poach in 2 C of
chicken broth for 15 minutes.
|Chop the cooked breasts into bite sized pieces. Let cool.|
|1 can (19 oz) black beans, |
rinsed and well drained.
|1 can of corn (12 oz), |
rinsed and drained well.
|1 medium yellow pepper, chopped, |
1 large tomato, chopped
and 1/4 cup chopped green onion.
|Put the corn, beans, pepper, onion and tomato |
in a large mixing bowl.
|Add the shrimp, cooled chicken pieces |
and the cilantro (1/2 C chopped).
1/4 cup canola oil,
3 T fresh lime juice,
1 t granulated garlic (NOT garlic salt),
1.5 t ground cumin,
1 t salt (your choice) - I used a fancy one that
I found at Homesense a while back (see below).
|Outside of container...|
This is what the Jalapeno salt looks like...
Really, though, you can use any fine salt.
|Mix the oil, lime juice, garlic, cumin and salt in a small bowl.|
|Whisk until it looks like this.|
|Toss everything together until mixed well.|
|Plate and enjoy this uber healthy dish! Ole!|