Monday, April 4th 2016, 4:27 pm
Southwest Chopped Salad
Rotisserie chicken, meat shredded
5 cups iceberg lettuce
1 can black beans, drained
1 cup sliced grape tomatoes
1/2 cup jicama, cubed
2 ears sweet corn, grilled or steamed
Tortilla chip strips
ADD:
Chipotle bleu cheese dressing,
1 avocado, cubed
Barbeque sauce
Chipotle Blue Cheese Dressing
1/4 cup blue cheese crumbles
1/2 cup mayonnaise
1/4 cup buttermilk
1 clove garlic, chopped
1/4 teaspoon paprika
1 canned chipotle chile in adobo
2 teaspoons white wine vinegar
1/2 cup sour cream
Salt and pepper to taste
Place the half the blue cheese crumbles, mayonnaise, buttermilk, garlic, paprika, chipotle peppers in a mason jar and shake until blended. Stir in the sour cream and remaining blue cheese crumbles. Add salt and pepper to taste.
April 4th, 2016
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