Southwester Chicken Salad with 2 dressings

Southwestern Chicken Salad

For the chicken:

2 medium chicken breasts ( I used a pack of chicken tenders)

1 T Taco Seasoning

½ t cumin

¼ t salt

Juice of ½ lime

1 T of olive oil

For the Salad

Romaine

Avocado

Diced tomato

Black beans

Garbonzo beans

Corn

cilantro

Marinate chicken in zip lock bag for at least 30 minutes to overnight.  Cook chicken in skillet.  

Top with Cilantro lime vinaigrette or Creamy tomatillo or both.

Café Rio Cilantro Lime Vinaigrette

2 tomatillos

½ bunch cilantro

2 cloves garlic

½ jalapeno, deseeded

Juice of 2 limes

1 Tablespoons sugar

1 C Balsamic vinaigrette salad dressing ( I used Newmans Own)

Put all ingredients in a blender and blend together, no need to chop.  Refridgerate for at least 2 hours before serving.  Overnight is best.

Café Rio Style Creamy Tomatillo Salad Dressing

2 Cups mayonnaise, not light

2 cups sour cream

½ bunch cilantro

2 Tomatillos

2 green onions, green parts only

1 clove garlic

1 jalapeno, deseeded

Juice of 2 limes

About 1 teaspoon salt…to taste

*Blend together and refrigerate

DJ's Sweet Lips Farewell No-Pasta Pasta Salad

DJ is 19 and I am 35 so it is chronologically impossible for me to have dated him 15 years ago during my dating years. But believe you me if I was a single 18 or 19 year old I would want to. And apparently there are several ladies who are 18 or 19 who share my same sentiment. Especially since the day before his mission farewell he was kissed by two different girls within 5 minutes and neither one of them were girls he was dating at the time. And, yes, you read right they kissed him, not the other way around. With no warning at all and without seeing the other one do it, two girls separately walked right up to him, planted a big one right on his sweet lips, said "See you tomorrow" and walked away. In my mind that story is epic and I didn't even see it. I only heard about it and besides this salad, it was the most talked about thing at his post farewell lunch which is where I took this salad. And since DJ's sweet lips will be having a 2 year hiatus you might as well put this salad to your sweet lips instead. It is a great, different salad you can take to gatherings such as these that will have all your guests talking about almost as much as ... well, you know!;) (Can you imagine how big that story is going to get in the MTC?)
DJ's Sweet Lips Farewell No-Pasta Pasta Salad
1 bag of Fritos Honey BBQ twisted chips
1 c. corn- in the summer I use two fresh corn kernels cut straight from the cob, but I'm sure you could use frozen. Just thaw-don't cook.
1 yellow, red or orange pepper- chopped. Just one-not all three!
1/2 red onion- chopped
2 medium tomatoes- diced
1 avocado- diced
small can of sliced olives- when I made this all I had was chopped olives and I just used 1/2 a can
Can of black beans, drained
8oz. bottle of Catalina or French dressing
Mix all above together. The chips will soften a little bit in the dressing so if you want them crunchy mix right before serving. What makes this salad so different and "buzz-worthy" is people dish it up thinking it is pasta salad but are pleasantly surprised when the "pasta" is actually crunchy... in a good way!

Pineapple Black Bean Enchiladas

Great meatless dish. I just layered the tortillas and filling like a big birthday cake because my pan happened to be round. It was quick and easy. I may just do it every time. To see how I cooked it got to my blog.

Pineapple-black bean enchiladas
2 teas veg. oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (1 cup)
1 20 oz can pineapple tidbits, drained
½ cup pineapple juice, reserved
1 15 oz can black beans, drained and rinsed
1 4 1/2 oz can chopped green chilies
1 teas salt
½ cup chopped fresh cilantro
3 cup shredded cheddar cheese
1 10 oz can mild enchilada sauce
8 wheat flour tortillas
½ cup sour cream
8 teas chopped fresh cilantro
Heat oven to 350 degrees. Spray a 9x13 glass pan with oil. Heat oil in a skillet. Add onion and pepper, cook 4-5 min. or until soft. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in ½ cup cilantro and 2 cups of the cheese.
Spread 1 Tb. Enchilada sauce on each tortilla. Spoon about ¾ cup mixture over sauce on each . Roll up tortillas; place seam side down in baking dish.
In small bow. Mix reserved 1/3 cup juice and remaining enchilada sauce, pour over entire surface of enchiladas. Sprinkle with remaining cheese. Cover with oil sprayed sheet of foil, sealing tightly. Back 35-40 min. remove foil during last 5-10 min. Top each enchilada with 1 T sour cream and 1 teas. Cilantro. Serves 8.

Black Bean Burritos

Black Bean Burritos
Ingredients
flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally.Pour beans into skillet, cook 3 minutes stirring.Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately