This salad was actually inspired by this fantastic place in Rogers, Arkansas called the Green Bean. This gal knows how to make a salad and her signature style is not about quantity buy quality and what you put in. In her salads you get all these unique flavors. I love it, and now that I know I can have salad like that…regular salad makes me sad. There is too much chicken, too much dressing, too much cheese, too much tomato. You get the idea, it is variety at its best. I also share below the recipe for Chipotle Lime Ranch Dressing and home made Fajita Seasoning.
Salad: Serves One
Bowl full of greens (spinach and fresh romaine are my choice.)
Leftover Rotisserie Chicken (You could by all means use a full chicken breast, but this is a salad, that is too much work.)
1 Small bell pepper (like the tiny ones that look like a jalapeno)
1/4 cup onion (I used sweet but you can choose whatever you like.)
1/2 cup black beans
1 cob of corn, cut off the cob
1 TBSP Olive Oil
Salt, Black Pepper, Fajita Seasoning
In saute pan heat olive oil on medium high heat. Add onions, peppers and a sprinkle of fajita seasoning. Allow veggies to cook at least 1-2 minutes before turning. The OIL WILL BE HOT, be careful. After 4 minutes add corn, cook another 2-4 minutes until veggies and corn appear “roasted”. Turn off heat, add black beans, chicken seasoned with salt, generous pepper and fajita seasoning, cover. Let this all sit on the stove for at least 5 minutes so that the beans and chicken are warm. Stir and then add on top of salad. You will want to immediately add dressing and serve.
Dressing: Seves Two
1/4 Cup greek yogurt
1/4 Cup Newman’s Own Ranch Dressing (If you are using any other ranch I don’t even know what you are doing with your life.)
1/4 Cup of salsa of your choice. (I use Picante Medium.)
1 Lime wedge
Add yogurt, ranch and salsa to medium bowl. Whisk. Squeeze in lime juice, add pepper. Whisk. Serve immediately. Will refrigerate up to two days.
1/2 tsp Ground chili pepper/powder
1/2 tsp Garlic powder
1/2 tsp Sea salt
1/2 tsp Onion powder
1/4 tsp Cumin
1/4 tsp Black pepper
1/4 tsp Oregano
1/4 tsp Coriander
Whisk together all, store in Mason jar for up to 6 months.