Wednesday, May 23, 2012

Southwestern Summer Medley Salad

Southwestern Summer Medley Salad

Southwestern Summer Medley Salad

  • 2 legs of chicken cooked however you prefer
  • 1 small head romain lettuce chopped into bite sized hunks
  • 1/2 medium yellow onion cut into thin slices
  • 1 teaspoon minced garlic
  • 1 medium sized zucchini--I left the skin on mine
  • 1 can whole kernel corn--I usually buy no salt/no sugar added kind
  • 1 can black beans--Also no salt added
  • 1 egg hardboiled 
  • Balsamic vinaigrette to desired flavorfulness
  • Parmesan cheese to taste
  • Olive oil for cooking
  • Start boiling water for your egg
  • Prepare all your veggies
    • Drain your cans of corn and black beans
    • Chop up the lettuce & onions
    • Prepare your zucchini--I used my potato peeler to create long, thin, slivers of zucchini
  • Don't forget to add your egg to the boiling water...I do this all the time (cook for about 13 minutes)
  • Prepare a large skillet with about 1 tablespoon of olive oil and heat up over medium-high heat for the veggies. Also, either prepare a pan for the chicken with olive oil over medium heat, or do what you need to do to bake it

  • Once oil is to the proper temperature, start to sauté the onions and garlic
  • After onions start to get clear, add the zucchini  
  • Finally, add the canned veggies and cook until everything is warm
  • While the veggies are cooking, peel the egg and cut into slices 
  • Once the chicken is done, shred it into eatable chunks
  • Using tongs, place veggie medley over the chopped romaine lettuce 
  • Top with shredded chicken & the hardboiled egg
  • Drizzle with the balsamic vinaigrette and top with shredded parmesan cheese
  • Enjoy!

Makes enough for 2 full salads, plus some extra for leftovers...I love leftovers

Nutrition information for 1 full salad 

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