Taste of Our Home Tuesday: Chicken Taco Salad

Justin and I enjoy taco salad, so when I found this Chicken taco salad on Pinterest I wanted to try it.  After I followed all the links I found the original name of the recipe was Southwestern Chopped Chicken Salad.  Regardless of the name, we both really enjoyed this salad.  We were curious how it would taste the following day, wondering if the lettuce would have wilted.  Surprisingly it was still delicious!  The only changes we made were adding a little Dorothy Lynch and cheese to the top.  I already had my chicken cooked from a previous recipe making this one super fast to throw together.  This is a very tasty recipe! Enjoy!!!      

Picture by Greens and Chocolate

Ingredients

 For the salad:

2 cups shredded chicken

1 green bell pepper, diced

1 can black beans, rinsed

1 can sweet yellow corn (or 1 cup frozen corn, thawed)

2 roma tomatoes, diced

4 green onions, sliced

1 head ice berg lettuce, washed and chopped

1/4 cup cilantro, chopped

2 ripe avocados, diced

1 cup crushed tortilla chips

 

For the dressing: 

1/2 cup mayonnaise

2/3 cup Greek yogurt

1 tbsp ranch seasoning

1 tbsp taco seasoning

 

Directions

In a large bowl, combine all salad ingredients together, excluding the tortilla chips.  

In a small bowl stir all dressing ingredients together.  

Pour dressing over salad, starting with about half of the dressing.   

Toss to combine, then gradually add more dressing until it is dressed to your liking.   

Top with tortilla chips



Taste of Home Tuesday: Grandma's Potato Salad

This potato salad was delicious.  A lot of time potato salads are bland, but the Miracle Whip, vinegar, and sugar gave this one some kick.  The onions and salt also help the flavor.  (Mom's is still the best!  I've never had any as flavorful as hers.) 

I halved the recipe so we wouldn't be eating potato salad for the next month.  This would be a great potluck dish!

Prep: 45 min. + cooling     Cook: 15 min. + chilling    Yield: 24 Servings
INGREDIENTS:
6 pounds medium red potatoes
Water

DRESSING:
1 cup water
1/2 cup butter, cubed
1/4 cup white vinegar
2 eggs
1/2 cup sugar
4-1/2 teaspoons cornstarch
3/4 cup heavy whipping cream
3/4 cup Miracle Whip

SALAD:
1 small onion, finely chopped
2 green onions, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 hard-cooked eggs, sliced
Paprika

Directions
Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes; cool completely.
For dressing, in the top of a double boiler or metal bowl over barely simmering water, heat water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir for 5-7 minutes or until thickened. Transfer to a large bowl; cool completely.
In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled.
To serve, top with hard-cooked eggs; sprinkle with paprika. Yield: 24 servings (3/4 cup each).

Taste of Home Tuesday: Cobb Salad

Justin and I were looking for something lighter one night and found this Cobb salad recipe.  We really enjoyed it.  Neither one of us had ever had avocado on a salad before and both liked the cool flavor it gave.  We did doctor the dressing up a little so it was more to our liking.  Enjoy!   

Ingredients
1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon lemon juice
1 small garlic clove, minced
3/4 teaspoon coarsely ground pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1/4 teaspoon ground mustard
3/4 cup canola oil
1/4 cup olive oil

SALAD:
6-1/2 cups torn romaine
2-1/2 cups torn curly endive
1 bunch watercress (4 ounces), trimmed, divided
2 cooked chicken breasts, chopped
2 medium tomatoes, seeded and chopped
1 medium ripe avocado, peeled and chopped
3 hard-cooked eggs, chopped
1/2 cup crumbled blue or Roquefort cheese
6 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives

Directions
In a blender, combine the first eight ingredients. While processing, gradually add canola and olive oils in a steady stream.
In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving.
To serve, drizzle 1 cup dressing over salad and toss to coat. Serve with remaining dressing if desired. Yield: 6 servings (1-1/4 cups dressing).