Ingredients
For the Dressing (serves 4 salads but we don't use lot of dressing)
1/4 Cup Olive Oil Mayo
1/8 Cup Sour Cream
1/8 Cup Milk
1/8 Cup Pesto
For
the Salad
2
4-oz boneless skinless chicken breasts
1/2 T Garlic
1/4 Cup Teriyaki
1/3 Can of Corn, Drained
1 Chopped Romaine Lettuce
1 Avocado, Diced
1/2 of a Small Red Onion, Diced
1 1/2 Stalks Celery, Diced...I ate one 1/2 w/ PB :)
1/4 C Black Beans, Rinsed and Drained
1/2 Cup Roasted Pine Nuts
1/2 Cup Feta Cheese
1/2 T Garlic
1/4 Cup Teriyaki
1/3 Can of Corn, Drained
1 Chopped Romaine Lettuce
1 Avocado, Diced
1/2 of a Small Red Onion, Diced
1 1/2 Stalks Celery, Diced...I ate one 1/2 w/ PB :)
1/4 C Black Beans, Rinsed and Drained
1/2 Cup Roasted Pine Nuts
1/2 Cup Feta Cheese
To make your dressing, just
measure and stir! Then you should cover and refrigerate this for at least 25
minutes to let the flavor saturate.
Then you need to season the
chicken. We did ours with garlic and teriyaki and let it soak up flavor for
about 30 minutes before putting it on the stove top to cook.
We heated up our corn with a
little butter on the stove top until it got a little crispy. If you are doing
this at home, I recommend grilling the chicken and a corn on the cob, but we
didn't want to grill so we used canned corn and cooked all of it on the
stovetop.
While all of this is cooking up,
you can start preparing your salad by mixing the romaine with the avocado,
onion, celery and beans.
Then you will want to roast of
some nuts, we used pine nuts and roasted them on the stove top until they were
golden.
Grab you salad mix, stir in the chicken, the corn, the pine nuts, and top it off with your cheese of choice, we used Feta!
Enjoy!
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