Today I have SO much to be thankful for:
1. I went to a beginner teachers conference on Tuesday and it made me SO excited about "back to school"
2. After only a few weeks in my new home, I already feel "at home"!
3. I've been able to spend most of the week at the camp I grew up going to and LOVE volunteering at!
4. I have a husband who is SO patient, helpful and so loving!
5. Yesterday I got to spend time running errands with my mom!
I'm a HUGE fan of salads that are healthy, tasty and hearty enough to be complete meals all on their own. This Santa Fe Chicken Salad definitely fits the bill. My mom started making this salad a few years ago after she ordered (and LOVED) the Santa Fe Chicken Salad at Earls. She went home and started experimenting with dressings/seasonings and came up with her own version of the salad. It's become a staple in our home so I hope you'll enjoy it too!
There are 3 parts to this salad- the chicken, the dressing and the salad itself!
What you'll need for the CHICKEN:
Mix the chili powder, cajun seasoning and a tiny bit of paprika together in a bowl.
Slice the chicken breasts then roll them in the spice bowl.
Pour olive oil into your frying pan and pan-fry the chicken (it takes approximately 5 minutes per breast)
What you'll need for the PEANUT-LIME VINAIGRETTE (for 4 people)
Put all ingredients into a blender and MIX.
What you'll need for the SALAD:
Once the chicken and dressing are prepared, you can begin to layer your salad. Start by dressing the spinach. Then put the dressed spinach onto each plate. Next, add feta cheese, dates, corn, black beans, avocado, chicken and finish with the tortilla chips (or allow your guests to add their own toppings if you are making this for a group).
Enjoy your Santa Fe Salads!!! :)
I'm a big BBQ lover. Yes, I like hamburgers, chicken burgers, turkey burgers, hotdogs etc....but MAINLY I love the spread of salads that tend to accompany BBQ food!! Last night we had some friends over for a BBQ dinner and I decided to make my own potato salad as a side. It was quick, easy and delicious....and I loved knowing that I was eating fresh and natural ingredients, not a store-bought salad loaded with extra sodium/preservatives!
What you'll need:
1. Bring a large pot of water to a boil. Add potatoes and cook for approximately 15 minutes (you want the potatoes to be cooked, but not mushy). Drain and let cool in the fridge.
2. Place eggs in a pot and cover with cool water. Bring water to a boil over medium heat. When the water has reached a boil, cover and remove from heat. Let the eggs sit for 12 minutes. Rinse eggs in cold water then peel, chop and store in the fridge.
3. Cook bacon over medium heat in a large pan until crispy. Drain, chop and set aside.
4. Chop the potatoes, leaving the skin on and place in a large bowl.
5. Chop celery, onion and add to the bowl
6. Add the eggs and bacon.
7. Add mayonnaise, dill and salt and pepper to taste.
Hi! I'm Mrs. Julia Dawe,