Knowing my head would be spinning, Tina graciously offered to cover for me. Thank you, Tina! Now, here's her amazing recipe...
Chopped Salad with Tina Radcliffe
1 head iceberg lettuce (rinsed and shredded)
1 can black beans- drained
1 small can (or ½ a regular can) corn)-drained
Tortilla chips or strips about ¾ of the bag
Small can sliced black olives (2.25 oz.)-drained
Package shredded Pepper Jack Cheese ( 8 oz.)
Two chicken breasts grilled then shredded
Ranch Dressing ½ to 1 cup
Salsa ½ to 1 cup
3 tablespoons any “tangy” BBQ sauce
Mix all ingredients right before you serve, including shredding salad. If you are taking it somewhere then wait to add the chips and stir in with a wooden spoon breaking them up right before you serve.
TIPS FOR A BETTER SALAD
-- Early in the day wash the lettuce and dry well and store in zip bags or a covered bowl to chill in the fridge.
--Drain and rinse the beans or they make the salad overly soggy.
--You can grate your own cheese, but be warned, Pepper Jack is soft so this is rather tedious
--Some palates prefer the chips layered on top but I like mine mixed in and moist.
--I have also used Tyson frozen Southwestern chicken strips which I microwave and add.
--Vegetarians, this tastes great without the chicken.
--I like my salad very moist and add the full 1 cup of Salsa and salad dressing
That’s it! Enjoy.
Tina Radcliffe writes heartwarming and humorous romances for Love Inspired. Her latest release is Mending the Doctor’s Heart. You can find her at www.tinaradcliffe.com