This Recipe is part of the 5 Crowd Pleasers Recipes for After the Holidays Menu
Lisa knows when to draw the line. Though she refused to name her twin girls Peyton and Eli, she continues to elate her husband with the best gridiron grub. Citrus-glazed wings for the Orange Bowl, creamy fudge for the Sugar Bowl and, whenever it’s the Fiesta Bowl, she turns out this amazing Southwestern salad of chunky avocado, roasted chicken and a hearty dose of cheese and tortilla chips tossed in a spicy salsa dressing. Darling brother-in-law, you’re in charge of the Rose Bowl.
Ingredients
1 head iceberg lettuce, chopped
4 tomatoes, seeded and diced
1 avocado, peeled and diced
1 roasted deli chicken, breast meat shredded
3/4 cup shredded cheddar or Monterey Jack cheese
Salsa Dressing
1/2 cup sour cream
1/2 cup salsa
1/4 cup mayonnaise
1/2 cup canned chopped green chilies
1 lime, juiced
1 tbsp sugar
1/2 tsp ground cumin
1/4 tsp chili powder
2 cups crumbled tortilla chips, for topping
Directions
1. Place lettuce, tomatoes, avocado, chicken and grated cheese in a large bowl.
2. For the dressing, in a medium bowl, whisk sour cream, salsa, mayonnaise, chopped green chilies, lime juice, sugar, cumin and chili powder.
3. Add dressing to salad bowl, tossing well to coat. Sprinkle salad with crumbled tortilla chips.
Serves 4
Excerpted from Bite Me by Julie Albert and Lisa Gnat. Copyright © 2009 by Julie Albert and Lisa Gnat.. Excerpted by permission of Pinky Swear Press Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Buy the book!
Thought that was sweet? You'll enjoy: