I also received this recipe at that Relief Society Meeting. It was pretty good!
1 C Cottage Cheese
3-4 tsp Buttermilk Ranch Dressing packet
2-4 T Water
Blend ingredients in blender and enjoy as a dip or over salad.
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Thursday, August 23, 2012
Friday, June 17, 2011
Cafe Rio Chicken and Salad Dressing
My awesome sister in law sent me these recipes.
Café Rio Salad Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
-Use a food processor to blend all the ingredients well. Refrigerate.
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
-Use a food processor to blend all the ingredients well. Refrigerate.
Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast
-Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional
Wednesday, May 25, 2011
Chipotle Chicken Taco Salad
This recipe is from Ourbestbites.com.
*Makes 4-6 meal-sized servings and 6-8 side-dish or party-sized servings.
SALAD:
4 c. chopped Romaine Lettuce
2 c. chopped grilled chicken (you could use Taco Chicken if you want)
1 c. cherry or grape tomatoes, washed
1/3 c. vertically-sliced red onions
1 avocado, cubed
1 15-oz. can black beans, rinsed and drained
1 8 3/4 oz. can corn, rinsed and drained Chipotle Chicken Taco Salad
DRESSING:
DRESSING:
1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt
OPTIONAL:
Tortilla Strips
Make sure all salad ingredients that need to be washed or rinsed have been. Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands (which you have obviously and thoroughly washed, of course! :) ). Set aside.
Mix dressing ingredients. I say to start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. If you're serving this for a crowd, it's probably better to err on the side of not spicy enough rather than too spicy, but if you're just making it for your family and you have taste buds of steel, have at it. You could even chop up one of the chilies and toss it in there if you're feeling super-brave. Then taste the dressing and you'll know what heaven tastes like. Set dressing aside.
If you're making tortilla strips, fry those puppies up now. I didn't make them here because I'm trying my darndest not to be naughty nutritionally, but if I make this salad for some kind of festivity, I always make the tortilla strips. Allow them to cool.
When you're ready to serve, add avocado, tortilla strips, and dressing. Gently combine with your hands and serve.
*Makes 4-6 meal-sized servings and 6-8 side-dish or party-sized servings.
SALAD:
4 c. chopped Romaine Lettuce
2 c. chopped grilled chicken (you could use Taco Chicken if you want)
1 c. cherry or grape tomatoes, washed
1/3 c. vertically-sliced red onions
1 avocado, cubed
1 15-oz. can black beans, rinsed and drained
1 8 3/4 oz. can corn, rinsed and drained Chipotle Chicken Taco Salad
DRESSING:
DRESSING:
1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt
OPTIONAL:
Tortilla Strips
Make sure all salad ingredients that need to be washed or rinsed have been. Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands (which you have obviously and thoroughly washed, of course! :) ). Set aside.
Mix dressing ingredients. I say to start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. If you're serving this for a crowd, it's probably better to err on the side of not spicy enough rather than too spicy, but if you're just making it for your family and you have taste buds of steel, have at it. You could even chop up one of the chilies and toss it in there if you're feeling super-brave. Then taste the dressing and you'll know what heaven tastes like. Set dressing aside.
If you're making tortilla strips, fry those puppies up now. I didn't make them here because I'm trying my darndest not to be naughty nutritionally, but if I make this salad for some kind of festivity, I always make the tortilla strips. Allow them to cool.
When you're ready to serve, add avocado, tortilla strips, and dressing. Gently combine with your hands and serve.
Monday, March 7, 2011
BBQ-Ranch Chicken Salad
This sounds very yummy! Also found on jamiecooksitup.blogspot.com.
Salad:
2 bags Spring Mix lettuce
1/2 bunch cilantro
1/2 bunch green onions
1 can black beans, drained
1 can corn, drained
1 red pepper, chopped
2 C cheddar cheese
1 lime
1 bag corn chips
4 chicken breasts
1/2 C BBQ sauce
Dressing:
1 1/2 C ranch dressing (I just buy the big bottle from Costco)
3/4 C BBQ Sauce (Sweet Baby Rays is my fave)
Note: You can certainly make smaller amounts of this salad and dressing. When measuring ingredients for the dressing just include 2 parts ranch to 1 part BBQ Sauce and you'll be good to go.
1. Throw your chicken into a 9x13 pan that has been sprayed with cooking spray. Pour your BBQ sauce over the top. Bake at 400 for about 25-30 minutes. When it has cooled, chop it into 1 inch pieces.
2. Chop up your lettuce greens, cilantro, and green onion and place in a large bow. I planted all of these in my garden this year. It's been fun to be able to go out and pick them as I like, however they are all spring time lovers and are shriveling up in this new heat. Hoping to plant them again in August.3. Add your corn, beans, and chopped red pepper to the salad greens. Add your chicken, chips, cheese, and squirt your lime all over the top.
4. Mix the dressing ingredients together and let folks put it on themselves.
NOTE: If you are taking this to a pot luck, don't add the chicken, chips, cheese, or lime until just before serving. It will get all soggy.
Yield: 15 servings
Time: 40 minutes
Salad:
2 bags Spring Mix lettuce
1/2 bunch cilantro
1/2 bunch green onions
1 can black beans, drained
1 can corn, drained
1 red pepper, chopped
2 C cheddar cheese
1 lime
1 bag corn chips
4 chicken breasts
1/2 C BBQ sauce
Dressing:
1 1/2 C ranch dressing (I just buy the big bottle from Costco)
3/4 C BBQ Sauce (Sweet Baby Rays is my fave)
Note: You can certainly make smaller amounts of this salad and dressing. When measuring ingredients for the dressing just include 2 parts ranch to 1 part BBQ Sauce and you'll be good to go.
1. Throw your chicken into a 9x13 pan that has been sprayed with cooking spray. Pour your BBQ sauce over the top. Bake at 400 for about 25-30 minutes. When it has cooled, chop it into 1 inch pieces.
2. Chop up your lettuce greens, cilantro, and green onion and place in a large bow. I planted all of these in my garden this year. It's been fun to be able to go out and pick them as I like, however they are all spring time lovers and are shriveling up in this new heat. Hoping to plant them again in August.3. Add your corn, beans, and chopped red pepper to the salad greens. Add your chicken, chips, cheese, and squirt your lime all over the top.
4. Mix the dressing ingredients together and let folks put it on themselves.
NOTE: If you are taking this to a pot luck, don't add the chicken, chips, cheese, or lime until just before serving. It will get all soggy.
Yield: 15 servings
Time: 40 minutes
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