Southwest 7 Layer Salad / Recipes From Our Dinner Table

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If you have read any of the recipes on my blog, you already know that I am quite fond of southwestern food. Well, actually, I am crazy for it! I love all the flavors that meld together to tickle your tongue and deliver an amazing taste sensation. So, when I heard that we were creating layers of salad for today's theme, I thought Southwestern Salad, and I was in! 

I used large glasses. I wasn't sure if they would be easy to eat from, but they work perfectly. They are easy to use for a catering or a backyard party! Also, it is just a fun way to serve, and everyone gets their own glass.

This recipe is easy to put together. I started by cooking the chicken the day before I wanted to serve the salad. However, I waited until the day I wanted to serve them to put it all together .This salad is served cold, which makes things easier. These would be great for any informal or formal get together or party! 

Southwest 7 Layer Salad

(makes 2 salads)

(printable recipe at end of page)

1-8 ounce raw Chicken Breast

Southwest Chipotle Seasoning Blend

1 Corn on the Cob, husked

1/2 tbl soft Butter

1 bag Chopped Romaine Mix

4 tablespoons Black Beans, drained

2 slices Red Onion

6 tablespoon Salsa

4 scoops Sour Cream

1-2 tablespoons shredded 4 cheese Mexican Blend

1/2 of an Avocado, cut into chunks

crushed tortilla chips

Filet the chicken breast, then sprinkle the chicken with SW Chipotle Seasoning Blend. Grill until the chicken is done, turning it to insure the center of the chicken is fully cooked. Because you fileted the chicken, it will cook quicker than a thicker piece. Grill both sides, and remove them from the grill when they are done.

 

Roll the corn on the cob with the softened butter, then sprinkle the corn with more of the SW Chipotle Seasoning Blend. Place the corn on the grill. Cook for 5-10 minutes, turning the corn when needed, on a medium high grill, or until you achieve a color on the corn that you are happy with.

Cut the corn from the cob with a sharp knife. 

Start filling the glasses, starting with the lettuce, then add the 2 tbl. of black beans on top of the lettuce. Add 3 tbl. of the cut corn for the next layer, followed by the red onion. Cut 2 slices of red onion and then chop each slice into small pieces, like in the picture. 

Add 3 tablespoons of salsa to each glass, on top of the red onion.

Chop the chicken into small pieces. Add them to the glasses, on top of the red onion. Next, add 2  tablespoons  of sour cream to each glass. 

Sprinkle the sour cream with the shredded cheese, and top off your salad with the avocado chunks. Cover and refrigerate until you are ready to serve. 

*A little note ~If you are not planning on serving the salad for a few hours, don't add the avocado at this time. Chop it and add it right before serving for a much fresher looking salad.

Sprinkle the crushed tortilla chips on the top of the avocado chunks. Enjoy your Southwest 7 Layer Salad!

Thank you for stopping by today! I hope you will try this fun and tasty Southwest 7 Layer Salad!

Layering Up Salads

• Chicken Cobb Salad Tower from The Spiffy Cookie
• Layered Garbanzo Beans and Paneer Salad from Magical Ingredients
• Layered Mason Jar Niçoise Salad from A Kitchen Hoor's Adventures
• Overnight 7 Layer Salad from Leftovers Then Breakfast
• Seven Layer Fruit Salad from Art of Natural Living
• Southwest 7 Layer Salad from The Freshman Cook
• The Ultimate Layered Salad from Karen's Kitchen Stories


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!




salad, southwestern style, grilled chicken, corn on the cob, red onions, lettuce, salsa, avocado, cheese, crushed tortilla chips, salad, layered salad

main meal, grilled, chicken, poultry, salad, corn on the cob

salad, lunch, chicken, picnic food, party food,

Yield: 2

Author: The Freshman Cook

Southwest 7 Layer Salad

This Southwest 7 Layer Salad is full of amazingly tasty southwestern flavors. This salad is bursting with southwest favorites such as black beans, red onions, salsa, grilled corn, avocado and crushed tortilla chips.

Ingredients

Southwest 7 Layer Salad

• 8 ounce raw Chicken Breast
• Southwest Chipotle Seasoning Blend
• 1 Corn on the Cob, husked
• 1/2 tbl soft Butter
• 1 bag Chopped Romaine Mix
• 4 tablespoons Black Beans, drained
• 2 slices Red Onion
• 6 tablespoon Salsa
• 4 scoops Sour Cream
• 2 tablespoons shredded 4 cheese Mexican Blend
• 1/2 of an Avocado, cut into chunks
• crushed tortilla chips

Instructions

1. Filet the chicken breast, then sprinkle the chicken with SW Chipotle Seasoning Blend. Grill until the chicken is done, turning it to insure the center of the chicken is fully cooked. Because you fileted the chicken, it will cook quicker than a thicker piece. Grill both sides, and remove them from the grill when they are done.
2. Roll the corn on the cob with the softened butter, then sprinkle the corn with more of the SW Chipotle Seasoning Blend. Place the corn on the grill. Cook for 5-10 minutes, turning the corn when needed, on a medium high grill, or until you achieve a color on the corn that you are happy with.
3. Cut the corn from the cob with a sharp knife.
4. Start filling the glasses, starting with the lettuce, then add the 2 tbl. of black beans on top of the lettuce. Add 3 tbl. of the cut corn for the next layer, followed by the red onion. Cut 2 slices of red onion and then chop each slice into small pieces, like in the picture.
5. Add 3 tablespoons of salsa to each glass, on top of the red onion.
6. Chop the chicken into small pieces. Add them to the glasses, on top of the red onion. Next, add 2 tablespoons of sour cream to each glass.
7. Sprinkle the sour cream with the shredded cheese, and top off your salad with the avocado chunks. Cover and refrigerate until you are ready to serve.
8. *A little note ~If you are not planning on serving the salad for a few hours, don't add the avocado at this time. Chop it and add it right before serving for a much fresher looking salad.
9. Sprinkle the crushed tortilla chips on the top of the avocado chunks. Enjoy your Southwest 7 Layer Salad!

https://www.thefreshmancook.com/2021/08/southwest-7-layer-salad-recipes-from.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Southwest 7 Layer Salad

Thanks so much for stopping by!

Fresh Chicken and Veggie Pizza /#FarmersMarketWeek

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Welcome to #FarmersMarketWeek! This week I will be sharing 3 recipes that can be made with vegetables and fruits from your local farmers market. There are a lot of possibilities when buying at the Farmers Market, and it was difficult to decide what recipes to share this week. But I narrowed down the possibilities to recipes I think you will love! Todays recipe is a Fresh Chicken & Veggie Pizza! It is full of flavor and tastes amazing!

Building this pizza was fun! I picked all our favorites that we like on our homemade pizzas. This one is topped with store bought pizza sauce, grilled chicken breasts, onion slices, grilled corn, and fresh avocado. I piled it all on a pizza crust that is long and thin, with a light, chewy crust. The flavor and texture is a winner! 

After putting the pizza together, I grilled the pizza instead of using the oven. It gave the pizza an amazing taste that was a bit different, and very tasty! Give it a try!

Fresh Chicken and Veggie Pizza

1 Long Pizza Crust (Trader Joes)

1 jar favorite Pizza Sauce

1  slice of Onion

1 raw 8 oz. Chicken Breast

Black Pepper

Garlic Powder

1 Corn on the cob

Fresh Avocado

Slice the onion into a few slices, then place the onion into a foil square, and top it with a pat of butter. Sprinkle pepper over the onion. Close the foil around the onion slices.

Wrap the corn in foil, after sprinkling it with pepper. Add a butter pat to the packet, then close the foil.

Sprinkle the chicken breast with black pepper and garlic powder. 

Place the chicken and corn on the grill and cook until done.

After the chicken is done and removed from the grill, unwrap the corn and place it on the grill to get brown. If additional butter is needed, cut a pat of butter and roll the butter over the corn as it sits on the grill. Turn as needed until it is as brown as you want it to be.

Remove the corn from the grill, and cut it from the cob.

Place a piece of foil on a cookie sheet. Place the pizza crust on the foil and start covering the crust with the pizza sauce.

Add the cheese to the pizza.

Top the pizza with shredded chicken, corn and onion pieces. The baking sheet is only used to carry the pizza to the grill. Anything sturdy can be used.

Set the grill to high heat. It takes approx. 12 minutes on the grill.

When the pizza is done, return it to the baking sheet. Chop half of the avocado into small bites and place them on the top of the pizza.

Enjoy your pizza!
Thank you so much for stopping by and allowing me to share my pizza recipe with you!

Scroll down just a bit to find a printable recipe for the Fresh Chicken and Veggie Pizza!

Don't forget to check out what everyone else made. There are a lot of tasty recipes to choose from!

Here’s more Farmer’s Market Week Recipes

Starters and Drinks Recipes

• Baked Feta Pasta with Spinach by SueBee Homemaker
• Cheese Stuffed Banana Peppers by Savory Moments
• Dill Vinegar by Palatable Pastime
• Herb Cream Cheese Dip by Take Two Tapas
• Zucchini Walnut Bread by West Via Midwest
• Watermelon Slush by The Fresh Cooky
• Whipped Feta with Honey by Books n' Cooks
• Zucchini Pico de Gallo Salsa by Jolene's Recipe Journal

Side Dishes Recipes

• Air-Fried Zucchini by Our Good Life
• Air Fryer Parmesan Squash Fries by Cookaholic Wife
• Brussels and Bowties by A Day in the Life on the Farm
• Classic 3-Bean Salad by Cheese Curd In Paradise
• Green Beans with Shallots by Family Around the Table
• Heirloom Tomato Salad with Burrata by House of Nash Eats
• Mexican Street Corn by Blogghetti
• Watermelon and Feta Salad by Life Love and Good Food

Main Dish Recipes

• Asparagus and Coconut Stir-Fry by Magical Ingredients
• Fresh Chicken and Veggie Pizza by The Freshman Cook
• Gluten Free Eggplant Parmesan by Frugal & Fit
• Grilled Chicken Tacos with Strawberry Salsa by A Kitchen Hoor's Adventures

Dessert Recipes

• Blueberry Pie by Lemon Blossoms
• Chai Snickerdoodle Peach Cobbler by The Spiffy Cookie
• Fresh Peach Shortcakes by Hezzi-D's Books and Cooks
• Peach Bruschetta by The Redhead Baker
• Peach Ice Cream by Devour Dinner
• Peach Kuchen by Hostess At Heart
• Peaches and Cream Cake Roll by Kate's Recipe Box
• Yogurt Panna Cotta with Fresh Raspberry Sauce by Karen's Kitchen Stories

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

chicken, vegetables, pizza, grilled, Long Pizza Crust (Trader Joes), favorite Pizza Sauce, Onion, Chicken Breast, Corn on cob, Avocado

snack, dinner, kids food, baked, grilled

dinner, snack, lunch, picnics

Yield: 8-10

Author: The Freshman Cook

Fresh Chicken and Veggie Pizza

Fresh Chicken and Veggie Pizza is a recipe everyone will love. Built on a plank of pizza dough, starting with pizza sauce, piled high with chicken breast, corn, cheese, onion and avocado.

Ingredients

• 1 Long Pizza Crust (Trader Joes)
• 1 jar favorite Pizza Sauce
• 1 slice of Onion
• 1 raw 8 oz. Chicken Breast
• Black Pepper
• Garlic Powder
• 1 Corn on the cob
• Fresh Avocado

Instructions

1. Slice the onion into a few slices, then place the onion into a foil square, and top it with a pat of butter. Sprinkle pepper over the onion. Close the foil around the onion slices.
2. Wrap the corn in foil, after sprinkling it with pepper. Add a butter pat to the packet, then close the foil.
3. Sprinkle the chicken breast with black pepper and garlic powder.
4. Place the chicken and corn on the grill and cook until the chicken is done.
5. After the chicken is done and removed from the grill, unwrap the corn and place it on the grill to get brown. If additional butter is needed, cut a pat of butter and roll the butter over the corn as it sits on the grill. Turn as needed until it is as brown as you want it to be.
6. Remove the corn from the grill, and cut it from the cob.
7. Place a piece of foil on a cookie sheet. Place the pizza crust on the foil and start covering the crust with the pizza sauce.
8. Add the cheese to the pizza. Place pizza on the foil and top the pizza with shredded chicken, corn and onion pieces. The baking sheet is only used to carry the pizza to the grill. Anything sturdy can be used.
9. Set the grill to high heat. It takes approx. 12 minutes on the grill.
10. When the pizza is done, return it to the baking sheet. Chop half of the avocado into small bites and place them on the top of the pizza.
11. Enjoy your pizza!

https://www.thefreshmancook.com/2021/07/fresh-chicken-and-veggie-pizza.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Fresh Chicken and Veggie Grilled Pizza

Southwestern 7 Layer Dips / #BBQWEEK

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It is finally here! Today is the first day of #BBQWEEK! Hurray! I have been looking forward to this week for a while now, and I am excited about the recipes I have to share with you, as I join more than 20 different bloggers, sharing recipes suitable for a BBQ! With Memorial Day right around the corner, the timing couldn't be better! This week I will be sharing an appetizer, 2 entrees, a side dish and a dessert, and I am pretty sure you are going to want them all at your next BBQ! At the bottom of this page you will find information on a #BBQWeek giveaway from our generous sponsors. Don't forget to enter!



Usually when I host a BBQ, I tend to make food that is made in large dishes, so anyone can dig in! But today I wanted to share these individual Southwestern 7 Layer Dips, that are made for one. They are fun to make, very cute, and made for just you! You can share if you want, but I wouldn't! Besides, I made plenty!

Southwestern 7 Layer Dips
(printable recipe at end of post)

Refried Beans
Chopped Onions
Salsa
Mini Tomatoes
Avocado
Sour Cream
Shredded 4 Cheese
Tortilla Strips
Small cups for dip

Place a tiny spoonful of refried beans into the bottom of the cup. Add chopped onions, chopped very small.

Add salsa, avocado, and chopped mini tomatoes. Chop the avocado pieces into small, tiny bites. Slice tomatoes in half, and down the middle.

Add sour cream and top with cheese. Place pieces of avocado in the back of each cup.

Add tortilla chips to each cup. Adjust placement of avocado if needed. The chips are all you need to enjoy the dip! Any type of cup can be used. A clear cup where you can see all the layers would look great. Also, these can be made ahead of time, such as earlier in the day, but add the chips before serving. Otherwise they might become stale.
Thanks for joining me today!

You can follow The Freshman Cook here:

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Looking for more, tasty, #BBQWEEK recipes?
 Check out these recipes from participating bloggers!

See what the bloggers served up Monday for #BBQWeek

See what the bloggers served up Monday for #BBQWeek

Asiago Garlic and Bacon Grilled Asparagus by Daily Dish Recipes
Asian Grilled Asparagus by Books n' Cooks
  Blackened Chicken, Asparagus & Avocado Salad by Tip Garden
  Chicken and Asparagus Grilled Pizza by Jolene's Recipe Journal
Chicken Souvlaki Kabobs by A Kitchen Hoor's Adventures
Double Blueberry Bison Burgers by Culinary Adventures with Camilla
Grilled Asparagus Summer Caprese Salad by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
  Grilled Blueberry and White Pepper Pork Chops by Corn, Beans, Pigs & Kids
Easy Lighter Grilled Buffalo Chicken by Jonesin' For Taste
  Grilled Asparagus with Mustard Dill Sauce by Strawberry Blondie Kitchen
  Grilled Caesar Asparagus by 4 Sons 'R' Us
Grilled Chicken with Pineapple Salsa and Asparagus by Simple and Savory
  Grilled Eggplant Caprese Salad by Everyday Eileen
Grilled Fruit & Cake Kabobs by Red Cottage Chronicles
  Grilled London Broil by Hezzi-D's Books and Cooks
  Grilled London Broil with Chimichurri Sauce by Cookaholic Wife
Grilled Pork Burgers with Hawaiian-Style Buns by Karen's Kitchen Stories
  Grilled Sweet and Spicy Mustard Pork Chops by Soulfully Made
  Meat Lover’s Kebabs by Cindy’s Recipes and Writings
  Southwestern 7 Layered Dips by The Freshman Cook
  Tangerine Hatch Chile Grilled Chicken Fajitas by Family Around the Table
  Tangerine Hatch Chile Honey Chicken Kebabs by Palatable Pastime

Scroll down to find the raffle, details about the giveaway, and a printable recipe!

Good Luck!

Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers.

There is also the opportunity to win one of three great prizes from our sponsors. Thank you to
Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract
Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.

Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)

Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and
grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent
flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and
very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds
of Michigan Asparagus during the state's 6-7 week harvest. Remember to buy U.S. for the freshest of
the fresh.

Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)

Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup
and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and
Whole30 friendly.

Flavors in the sampler pack:

Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from
authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey

Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper.
Favorite pairings: burgers, steak, salmon, ribs, meatballs

Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and
a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat
cheese

Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic
smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages

Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and
black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese

Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract Flavors
(Value $30)

Adams Extract

From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed
the same: a commitment and passion to provide only the highest quality and innovative products and
services. For over 125 years it’s really been that simple...make great food taste even better! Today,
Adams proudly manufactures and markets under several Adams Brand banners, including
Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™,
Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™,
and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream
lines.

a Rafflecopter giveaway

Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus,
and Not Ketchup for providing the prizes free of charge. These sponsors also provided
bloggers with samples and product to use for creating #BBQWeek recipes.
All opinions are my own.

The #BBQWeek giveaway is open to U.S. residents, age 18 and up.
There will be three winning entries that will be verified.
The prize packages will be sent directly from the giveaway sponsors.
The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package.
Participating bloggers and their immediate family members cannot enter or win the giveaway.
No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored,
endorsed or administered by, or associated with social channels mentioned in the #BBQWeek
posts or entry.

appetizer, southwestern, avocado, mini appetizer

Appetizer

Author: The Freshman CookPin it

Southwestern 7 Layer Dip

ingredients:

Refried Beans

Chopped Onions

Salsa

Mini Tomatoes

Avocado

Sour Cream

Shredded 4 Cheese

Tortilla Strips

Small cups for dip

instructions:

1. Place a tiny spoonful of refried beans into the bottom of the cup. Add chopped onions, chopped very small.
2. Add salsa, avocado, and chopped mini tomatoes. Chop the avocado pieces into small, tiny bites. Slice tomatoes in half, and down the middle.
3. Add sour cream and top with cheese. Place pieces of avocado in the back of each cup.
4. Add tortilla chips to each cup. Adjust placement of avocado if needed. Any type of cup can be used. A clear cup where you can see all the layers would look great. Also, these can be made ahead of time, such as earlier in the day, but add the chips before serving. Otherwise they might become stale.

https://www.thefreshmancook.com/2018/05/southwestern-7-layer-dips-bbqweek.html

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