When it's hot in Texas (like NOW), Bob and I love having main dish salads for dinner. They let us load up on veggies without filling our kitchen with heat.
This simple Mexican mixture is one of our go-tos. It needs only nine ingredients, makes a super easy supper and you can have it on the table in no time. Plus, this chicken taco-like concoction gets a nice kick from Catalina dressing and Tabasco (optional but we gotta have it) while Fritos give it an addictive crunch. We prefer using grilled chicken but you can opt for baked, boiled, deli or any cooked chicken you have on hand.
I've been making this delight for years, but only recently began including Shoepeg Corn in the mix. I have to thank my mom Patsy for that and for many of my best ideas.
Some people talk about the weather, mom and I, well we talk recipes. So when she suggested adding corn here, I had a light-bulb moment. I knew White Shoepeg Corn would taste great and be a little crisp. I put Bob to work taste testing my inspiration the very next weekend and, sure enough, that corn was a keeper.
Although this makes a fabulous main dish, you can omit the chicken. Then this salad becomes a sensational, one-and-done vegetarian meal or a tasty side dish for burritos, enchiladas and countless other Mexican favorites.
1, 8-ounce bag shredded lettucePreheat oven to 350 degrees.
Place cooked chicken breasts in a baking pan with a little water and cover with foil. Bake 15 minutes or till warm.
Meanwhile, wash and drain lettuce thoroughly and put in a large bowl. Add shredded cheese.
Once chicken is done, drain any remaining water and move the chicken to a cutting board. Use two forks to shred chicken. Add Tabasco (if desired), toss and put the chicken in the bowl with the lettuce and cheese.
Add chopped tomato, Ranch Style Beans with juice, drained corn, garlic salt and pepper to taste.
Toss with 1/2 bottle Catalina Dressing. Serve immediately with Fritos and offer additional Catalina Dressing on the side.
You'll also enjoy:
Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.
Tips:
If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.
If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.
Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.
Follow us on Twitter: @BoomerBrief
and @CharlotteBoomer
Know someone battling cancer? Baylor Health Care System's Sammons Says... cancer blog is a great place to go for help. Here, you'll find information, resources, physicians, support groups and just about everything you need to help you navigate your way through this illness.
Senior Forums is a great place to get the news and share views on everything from hobbies and healthcare, to food, family & travel.
Matt Drudge gets the goods and his site ain't bad either.
You don't have to live in Dallas to enjoy D Magazine.
