Southwestern Salad Bar

recipe
The whole family will have fun putting together their own salads. This lineup has something for everyone—even baby!

Yield:

8 adult servings

Recipe from

Oxmoor House

Nutritional Information

Calories 411
Caloriesfromfat 0.0 %
Fat 12.7 g
Satfat 2.5 g
Monofat 4.6 g
Polyfat 4.2 g
Protein 32 g
Carbohydrate 45.9 g
Fiber 11.3 g
Cholesterol 55 mg
Iron 3.7 mg
Sodium 822 mg
Calcium 179 mg

Ingredients

1 tablespoon fajita seasoning
2 cups fresh corn kernels (about 4 ears)
5 teaspoons fresh lime juice, divided
2 teaspoons minced fresh cilantro
2/3 cup chopped red onion
2 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed and drained
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1/2 cup diced peeled avocado
3/4 cup light ranch dressing
1 1/2 teaspoons minced canned chipotle chiles in adobo sauce
12 cups packaged chopped romaine lettuce
3 cups chopped skinless, boneless rotisserie chicken
1 1/2 cups (6 ounces) preshredded reduced-fat Mexican blend or cheddar cheese
1 1/2 cups unsalted baked tortilla chips, crumbled (about 2 1/2 ounces)
1 cup mango, peeled and chopped
1 cup sliced green onions
1/2 cup thinly sliced radishes

Preparation

1. Cook seasoning in a large saucepan over medium heat 2 minutes or until toasted, stirring frequently. Combine fajita seasoning, corn, 1 tablespoon juice, and cilantro in a medium serving bowl.

2. Combine onion and next 3 ingredients in a medium serving bowl. Combine avocado and remaining 2 teaspoons juice in a small serving bowl, tossing gently to coat. Combine dressing and chipotle in a small serving bowl.

3. Place lettuce in a large serving bowl. Place chicken in a medium serving bowl. Place cheese, chips, mango, green onions, and radishes in individual serving bowls. Arrange bowls buffet-style, beginning with lettuce and ending with dressing. For each serving: 1 1/2 cups lettuce, 3/4 cup bean mixture, 1/4 cup corn mixture, about 1/3 cup chicken, 3 tablespoons chips, 3 tablespoons cheese, 2 tablespoons mango, 2 tablespoons onions, 1 tablespoon radishes, 1 tablespoon avocado, and 1 1/2 tablespoons dressing.

For baby: To prepare Southwestern Chicken Dinner for baby, place 1/4 cup chopped cooked chicken, 1/4 cup cubed peeled avocado, 1/4 cup chopped peeled mango, and 1 tablespoon water in a food processor; process until desired consistency. Yield: about 1/2 cup.

For baby: To prepare Southwestern Bean Mash for baby, place 1/4 cup drained canned black beans, 1/4 cup cubed peeled avocado, 1/4 cup chopped peeled mango, and 1 tablespoon water in a food processor. Process until desired consistency. Yield: about 1/2 cup.

Kitchen Tip Baby's version can be served as small finger foods instead of processed once he's ready for it.

Carla Fitzgerald Williams,

Cooking Light First Foods,

Oxmoor House

August 2010