This is the ideal meal for a hot summery day (even though we don’t seem to get those in Chicago…) when you don’t want to heat up your kitchen by turning on your stove or oven. The best part? This meal takes about 5 minutes to prepare and it is loaded with vegetables and protein. This is basically a Southwestern version of a Cobb Salad. The flavor combination of black beans, cheddar, and avocado is one of my favorite things, and I think this salad is much more fun than a traditional Cobb Salad.
I based this salad on the salad at a restaurant by my office. This version is just as good, and less expensive. I used a store bought rotisserie chicken, although you could also use leftover chicken if you have it on hand. The preparation work is just some chopping. If you want to pack this salad for lunch, use a mason jar, or cylindrical container and pack the toppings from most wet, to most dry with the lettuce on top.
You will need:
1 store bought rotisserie Chicken
1 bag of Mixed Greens
1 can of Black Beans
1 can of Whole Kernel Corn
Cheddar Cheese (I used Cabot Seriously Sharp Cheddar)
Chipotle Ranch, or Ranch
Drain and rinse the black beans. Drain the corn.
Chop the chicken, avocado, tomato, and cheese.
Assemble! Place a generous handful of greens on a plate. Top with the chicken, cheese, and vegetables. Either pour dressing over, or serve it on the side.
I hope everyone has a wonderful weekend! I am heading to Lollapalooza later today and again on Sunday. You can follow along on instagram @thekittchen
Sorry to end this post with a bit of drama, but the Chicago Food Trucks need our help. Alderman Walter Burnett has taken away the very profitable food truck parking area at 600 West Chicago and has moved it to a less desirable and inconvenient location. Please sign this petition to show your support of these small local businesses. These trucks supply my office with truffle fries, pierogies, doughnuts, and other delicious treats. They also add much needed diversity to our limited lunch options.