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21 Ingredients for Non-Boring Salads –
Chi Chi’s Mexican Chicken Salad
1 Pound boneless skinless chicken breasts, cooked and shredded, 1 cup chi chi’s salsa, drained, 2 hard cooked eggs, finely chopped, 1/2 cup sour cream, 1/4 cup mayo, 2 teaspoon finely chopped onion, 1 teaspoon grated lime peel, 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, lettuce leaves.
In a large bowl, combine all ingredients except lettuce leaves. Mix well. Serve over lettuce leaves.
source Mexican Recipes
credit Gräfe & Unzer Verlag / Holsten, Ulrike
Casa Ole Green Sauce
4 Avocados, 1 (16 oz.) Container Sour Cream, 1 can Rotel tomatoes, 1 tablespoon Garlic Powder, 1 (4 oz.) Can Green Chili Peppers, 2 teaspoon Salt, 1 teaspoon Lemon juice, 3 oz. Cream Cheese.
Mix and blend all ingredients until smooth.
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Spiced Butternut Squash Salad with Lentils and Goat Cheese
3/4 cup black or green lentils6 cups butternut squash, peeled, seeded, and cubed into bite size (about 2 lb), 3 Tbsp olive oil, divided, 1 tsp ground cumin, 1 tsp hot smoked paprika, 1/2 tsp kosher salt, 4 cups baby arugula, 1 cup goat cheese, crumbles, divided, 1/4 cup fresh mint, chopped, 1 Tbsp red wine vinegar, plus additional to taste.
Preheat oven to 400 degrees. Put squash in large bowl with 2 tablespoons oil, cumin, paprika, and kosher salt, and toss together until coated well. Dump onto a large baking sheet and mix around until in a single layer, then put in preheated oven and cook for 15 to 20 minutes; stir and flip pieces then cook another 10 to 15 minutes until lightly browned and tender. Remove and allow to cool at room temperature. Meanwhile, put lentils in a small bowl and soak for 10 minutes; drain, and put in large saucepan, cover with fresh water, add a dash of salt, and bring water to a boil, turn down to a simmer, and cook lentils until tender but firm, about 30minutes. Drain in colander, rinse with cold water, and allow to drain completely and cool. When ready to assemble salad, put cooked squash and cooked lentils in a large salad bowl, drizzle remaining 1 tablespoon oil over and toss; then add the arugula, half of the goat cheese, mint, and vinegar, season to taste with more salt and pepper, then toss. Serve on cold salad plates and divide remaining goat cheese among each serving. Will make 2 to 4 salad servings.
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