Southwest Salad with Grilled Chicken
The deliciously healthy salad is also beautifully rainbow colored for a St. Patrick's Day dinner!
Servings: 4 Large Salads
Equipment
- White Oval Serving Tray
- Sharp knife
- Cutting board
- Mini Shamrock Cookie Cutter for optional tortilla quesadillas
Ingredients
Rainbow Southwest Salad
- 4 cups Shredded lettuce - Romaine
- 2 cups Grilled chicken breast - shredded or diced
- 1 cup RED: Diced red pepper or tomato
- 1 cup ORANGE: Shredded carrot or orange pepper
- 1 cup YELLOW: Golden tomatoes or corn
- 1 GREEN: Sliced avocado
- 1 cup PURPLE: Shredded purple cabbage
- 1/2 cup Black olives or black beans for "pot"
- 2 Sliced Hard boiled eggs for "gold coins" optional for Southwest Cobb Salad
- 3 Slices Cooked and crumbled bacon optional for Southwest Cobb Salad
- 1 bunch Cilantro
- Creamy Avocado Salad Dressing
Shamrock Quesadillas
- 3 Green spinach tortillas cut in shamrocks
- 3 slices Monterey Jack cheese or white cheddar
- Butter for grilling
Instructions
- Prep ahead. Every time you grill, add a few extra chicken breasts for shredding. Keep your shredded chicken in the freezer to have on hand.
- Select your veggies of choice from each color and wash them.
- Dice, chop, or slice each vegetable and begin arranging the rainbow rows on your oval tray.
- Fill in the arch with lettuce at the bottom.
- After creating your rainbow, add your black "Pot" with olives or black beans at the very bottom.
- Then slice your hard boiled eggs and fill your pot up with gold coins at the end of the rainbow for a Southwest Cobb Salad.
- Serve by plating each salad. Start with a nice bed of lettuce and top with each of the items of the Southwest Salad rainbow.
- For a Southwest Cobb Salad add the hard boiled eggs, and sprinkle with crumbled bacon.
- Garnish with cilantro and serve with creamy avocado salad dressing.
- May the luck of the Southwest be with you this healthy St. Patrick's Day!
Mini Shamrock Quesadillas
- Using a mini shamrock cookie cutter, cut 16 shamrocks from green spinach tortillas.
- Now cut shamrocks from slices of Monterey Jack cheese or white cheddar.
- Assemble little quesadillas and grill on buttered pan.
- It's easier to cut first, then grill. Serve up with a little sour cream and salsa or top your Southwest Salad.