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!
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
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!
This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.
Every BBQ needs a few side dishes to round out the meal, so for Day 3 of #BBQWeek, I made this yummy Charred Corn Salad! Full of flavor and fresh vegetables, like asparagus from #Michigan Asparagus and fresh corn, right off the cob, along with a few more, this makes a great addition to any cookout! Your guests will love the freshness and you will love the fact that you can put this salad together the day before you plan to serve it!
Charred Corn Salad
(printable recipe at end of recipe)
8-10 Asparagus Stalks
drizzle of Extra Virgin Olive Oil
salt
2 Ears of Corn
1 small Yellow Pepper
1 medium Orange Pepper
1 White Onion
8-10 mini Red Tomatoes
1 fresh Lime
3 tablespoons Extra Virgin Olive Oil
Juice from 1/2 a Lime
Pinch of Salt
Ground Pepper
1/4 teaspoon Sugar ( if needed)
1/2 fresh Avocado
Drizzle asparagus with olive oil and sprinkle with salt.
Place asparagus on the grill, watching it carefully to make sure it does not burn. Turn it often.
Char the corn cobs and the yellow pepper by placing them on the grill, and as they char, keep turning them until they are completely charred.
Remove the corn and pepper from the grill. Place the pepper in a glass bowl and cover the top with plastic wrap. Seal it tight. The heat from the plastic will loosen the skin on the pepper, making it easier to peel the outer skin off. It should be ready to be peeled in 15-20 minutes. Start pulling the peppers skin off. If it does not come off easily, recover the bowl and give the pepper more time. Set the pepper to the side and throw out the skin.
Cut the corn off the cob.
Chop the orange pepper and some slices of the onion. Wrap them together in foil, along with a pat of butter. Place on the grill to become tender.
Chop the top part of your asparagus into pieces. Discard the bottom part.
Mix everything together in a bowl. Chop the avocado and place on the top.
Make the Lime Vinaigrette by adding the Extra Virgin Olive Oil, the lime juice, salt and pepper to a small bowl. Whisk as you add the ingredients. Taste, and if too tart, add the sugar.
Pour vinaigrette over salad as you are serving, or in the case of a potluck party, let the vinaigrette sit nearby, so your guests can add their own!
Thank you for joining me today to celebrate #BBQWeek and Michigan Asparagus! Stop by their website for more information about asparagus! Their site is full of information and recipes, cooking tips and the how-to for asparagus!!
You can also find them on these pages. Just click the link!
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, turkeyCherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballsBlueberry 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 cheeseSmoky 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, sausagesSpiced 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 cheesePrize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)Adams ExtractFrom 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.
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 & 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.
Drizzle asparagus with olive oil and sprinkle with salt.
Place asparagus on the grill, watching it carefully to make sure it does not burn. Turn it often.
Char the corn cobs and the yellow pepper by placing them on the grill, and as they char, keep turning them until they are completely charred.
Remove the corn and pepper from the grill. Place the pepper in a glass bowl and cover the top with plastic wrap. Seal it tight. The heat from the plastic will loosen the skin on the pepper, making it easier to peel the outer skin off. It should be ready to be peeled in 15-20 minutes. Start pulling the peppers skin off. If it does not come off easily, recover the bowl and give the pepper more time. Set the pepper to the side and throw out the skin.
Cut the corn off the cob.
Chop the orange pepper and some slices of the onion. Wrap them together in foil, along with a pat of butter. Place on the grill to become tender.
Chop the top part of your asparagus into pieces. Discard the bottom part.
Mix everything together in a bowl. Chop the avocado and place on the top.
Make the Lime Vinaigrette by adding the Extra Virgin Olive Oil, the lime juice, salt and pepper to a small bowl. Whisk as you add the ingredients. Taste, and if too tart, add the sugar.
Pour vinaigrette over salad as you are serving, or in the case of a potluck party, let the vinaigrette sit nearby, so your guests can add their own!
I love a fun picnic anytime of year! Do you? They are so fun in the fall, with falling leaves and the crisp autumn air, and I love them in the spring when everything is starting to bloom, and I can't wait to get outside after a long winter, and or course they are a natural summer activity that I always look forward to. I have had a few winter picnics with friends and family and they are fun too, but there is a lot of hurrying to eat, and constantly stoking the fire to keep warm, and a lot of frozen toes. Fun but in moderation! We are all about picnic foods at the #TasteCreations party today, so I brought a Fresh Fruit Salad, which is always a favorite! It takes pretty much no time to put together, and it has that great flavor and feeling that you can only get from fresh fruit! I hope you enjoy it!
Let me tell you about the Chicken Fried Picnic Salad!! As we get closer and closer to summer, I always like to start making lists of places I want to go and things I like to do. One of the activities I plan every year is a picnic! I love them. But then, who doesn't love an activity that revolves around fantastic food, wonderful friends and fresh air?!! Follow that train of thought, and that is how I came up with this Chicken Fried Picnic Salad! Today for #SundaySupper we are all about salads, and this salad gives you the picnic feel even if you are not on one! You have your fried chicken, potato salad, hard boiled eggs, and a few more tasty bites. I wanted to add baked beans, but I was talked out of it! (I still think it might be good!)
Chicken Fried Picnic Salad (printable recipe at end of post) Potato Salad 1/4 cup Mayonnaise 2 teaspoon Mustard 2 teaspoon Sugar 2 hard boiled Eggs 3 medium Potatoes ground pepper
Salad Iceberg Lettuce Romaine Lettuce Cherry Tomatoes 1/4 cup chopped onion 1/4 cup Corn Niblets 2 Hard Boiled Eggs 2 pieces Bacon Sunflower Seeds Dressing of your choice
Boil 4-6 eggs. Start by placing the eggs in a pan and covering them with cold water. Bring the water to a boil. Boil for 15 minutes. Take pan off the heat and place under the faucet. Run cold water into the pan until the eggs are cold. Make sure the eggs are completely cooled before peeling. Set aside.
Chop potatoes into large bite sized pieces. Place in cold water. Bring water to a boil and boil until pieces are tender. Check with a fork. It should only be about 5-10 minutes. Drain and cool potatoes. They can be cooled in the refrigerator.
Once potatoes are completely cooled, place them in a large bowl. Chop up 2 of the hard boiled eggs and add them to the bowl.
In a small bowl mix together the mayonnaise, mustard, and sugar. Pour the sauce over the potatoes and mix. Sprinkle with ground pepper. Refrigerate.
Filet the chicken breasts if they are too thick.
Cut out any veins and fatty pieces.
Slice chicken into slices.
Set up a mini frying station with flour, add the garlic powder and pepper.
Put eggs in another dish and whip.
Crush crackers.
Coat each piece of chicken with the flour, dip in the eggs, and roll in the crushed crackers.
Pan fry each chicken piece in oil. I fried at 330 degrees to brown the outside and make sure the inside was cooked, turning 4 times, cooking each time for 1 minute.
Pan fry the corn in a teaspoon of butter.
Cook bacon and chop. Chop onion.
Chop up the romaine and the iceberg. Mix them together and place on a plate or in a bowl to serve.
Quarter 2 hard boiled eggs and place on top of lettuce. Add tomatoes. Add corn, bacon and sunflower seeds. Place 5 dollops of potato salad around the salad. Place chicken tenders on top of salad.
Drizzle with your favorite dressing, and enjoy! Thanks for joining me today! Scroll down and find more gorgeous salads created by #SundaySupper family members!
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
yield: 2 SaladsAuthor: The Freshman Cookprint recipe
Chicken Fried Picnic Salad
INGREDIENTS:
Potato Salad
1/4 cup Mayonnaise
2 teaspoon Mustard
2 teaspoon Sugar
2 hard boiled Eggs
3 medium Potatoes
ground pepper
Fried Chicken
2 pounds boneless, skinless Chicken Breasts
2 cups Flour
1 tablespoon Garlic Powder
Ground Pepper
6 Eggs
6 packs Ritz Crackers Everything flavor
Oil for frying
Salad
Iceberg Lettuce
Romaine Lettuce
Cherry Tomatoes
1/4 cup chopped Onion
1/4 cup Corn Niblets
2 Hard Boiled Eggs
2 pieces Bacon
Sunflower Seeds
Dressing of your choice
INSTRUCTIONS:
Boil 4-6 eggs. Start by placing the eggs in a pan and covering them with cold water. Bring the water to a boil. Boil for 15 minutes. Take pan off the heat and place under the faucet. Run cold water into the pan until the eggs are cold. Make sure the eggs are completely cooled before peeling. Set aside.
Chop potatoes into large bite sized pieces. Place in cold water. Bring water to a boil and boil until pieces are tender. Check with a fork. It should only be about 5-10 minutes. Drain and cool potatoes. They can be cooled in the refrigerator.
Once potatoes are completely cooled, place them in a large bowl. Chop up 2 of the hard boiled eggs and add them to the bowl.
In a small bowl mix together the mayonnaise, mustard, and sugar. Pour the sauce over the potatoes and mix. Sprinkle with ground pepper. Refrigerate.
Filet the chicken breasts if they are too thick.
Cut out any veins and fatty pieces. Slice chicken into slices.
Set up a mini frying station with flour, add the garlic powder and pepper. Put eggs in another dish and whip. Crush crackers.
Coat each piece of chicken with the flour, dip in the eggs, and roll in the crushed crackers.
Pan fry each chicken piece in oil. I fried at 330 degrees to brown the outside and make sure the inside was cooked, turning 4 times, cooking each time for 1 minute.
Pan fry the corn in a teaspoon of butter. Cook bacon and chop. Chop onion. Chop up the romaine and the iceberg. Mix them together and place on a plate or in a bowl to serve.
Quarter 2 hard boiled eggs and place on top of lettuce. Add tomatoes. Add corn, bacon and sunflower seeds. Place 5 dollops of potato salad around the salad. Place chicken tenders on top of salad. Drizzle with your favorite dressing, and enjoy!
Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)
Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)
Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)
