#flavorsandtextures

[cowplants-in-space]

The flavors and textures in this Southwest Chicken Salad go well together and taste great. It has black beans, corn, tomatoes, shredded chicken, and more, all mixed together in a tangy ranch BBQ dressing. Great for a quick and healthy dinner or lunch!

Ingredients: 2 cups cooked chicken, shredded. 1 cup black beans, drained and rinsed. 1 cup corn kernels fresh or canned. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup bell pepper any color, diced. 1/4 cup cilantro, chopped. 1/4 cup shredded cheddar cheese. 1/4 cup tortilla strips or chips. 1 avocado, sliced. 1/4 cup ranch dressing. 1/4 cup BBQ sauce. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Lime wedges for garnish.

Instructions: Shred the chicken and put it in a large bowl. Add the black beans, corn, cherry tomatoes, red onion, bell pepper, cilantro, and shredded cheddar cheese. Add the BBQ sauce, chili powder, cumin, salt, and pepper to a small bowl and mix them together using a whisk. Add the dressing to the salad and mix it around so that everything is covered. Put some of the salad on each plate or bowl to serve. Add tortilla strips or chips and sliced avocado to the top of each serving. Add lime wedges as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Cheddr

[lejarraga]

The flavors and textures in this Southwest Chicken Salad go well together and taste great. It has black beans, corn, tomatoes, shredded chicken, and more, all mixed together in a tangy ranch BBQ dressing. Great for a quick and healthy dinner or lunch!

Ingredients: 2 cups cooked chicken, shredded. 1 cup black beans, drained and rinsed. 1 cup corn kernels fresh or canned. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup bell pepper any color, diced. 1/4 cup cilantro, chopped. 1/4 cup shredded cheddar cheese. 1/4 cup tortilla strips or chips. 1 avocado, sliced. 1/4 cup ranch dressing. 1/4 cup BBQ sauce. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Lime wedges for garnish.

Instructions: Shred the chicken and put it in a large bowl. Add the black beans, corn, cherry tomatoes, red onion, bell pepper, cilantro, and shredded cheddar cheese. Add the BBQ sauce, chili powder, cumin, salt, and pepper to a small bowl and mix them together using a whisk. Add the dressing to the salad and mix it around so that everything is covered. Put some of the salad on each plate or bowl to serve. Add tortilla strips or chips and sliced avocado to the top of each serving. Add lime wedges as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Cheddr

[melissantana]

The flavors and textures in this Southwest Chicken Salad go well together and taste great. It has black beans, corn, tomatoes, shredded chicken, and more, all mixed together in a tangy ranch BBQ dressing. Great for a quick and healthy dinner or lunch!

Ingredients: 2 cups cooked chicken, shredded. 1 cup black beans, drained and rinsed. 1 cup corn kernels fresh or canned. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup bell pepper any color, diced. 1/4 cup cilantro, chopped. 1/4 cup shredded cheddar cheese. 1/4 cup tortilla strips or chips. 1 avocado, sliced. 1/4 cup ranch dressing. 1/4 cup BBQ sauce. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Lime wedges for garnish.

Instructions: Shred the chicken and put it in a large bowl. Add the black beans, corn, cherry tomatoes, red onion, bell pepper, cilantro, and shredded cheddar cheese. Add the BBQ sauce, chili powder, cumin, salt, and pepper to a small bowl and mix them together using a whisk. Add the dressing to the salad and mix it around so that everything is covered. Put some of the salad on each plate or bowl to serve. Add tortilla strips or chips and sliced avocado to the top of each serving. Add lime wedges as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Cheddr

[grad-draws]

This light appetizer is served on crisp endive spears and has juicy grilled shrimp with a creamy herb dressing. This dish is great for parties or as a light meal because it has just the right amount of flavors and textures.

Ingredients: 1 lb medium shrimp, peeled and deveined. 2 tablespoons olive oil. 1 tablespoon lemon juice. 2 cloves garlic, minced. Salt and pepper to taste. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh dill. 1/4 cup chopped fresh chives. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon honey. 1 tablespoon white wine vinegar. Endive spears, for serving.

Instructions: Salt, pepper, lemon juice, olive oilall of these are mixed together in a large bowl with shrimp. Warm the grill up to a medium-high level. Skewer shrimp on sticks. Grill shrimp skewers for two to three minutes on each side, or until they are cooked all the way through and have a little char on them. To make the herb dressing, put the parsley, dill, chives, mayonnaise, mustard, honey, and white wine vinegar in a small bowl and mix them together. After the shrimp are done cooking, take them off the skewers and coat them well with the herb dressing. Put some shrimp salad with herbs on top of each endive spear to serve. If you want, you can add more chopped herbs as a garnish. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 6 minutes

Sandy Red Pearl

[mightyhealthyquest]

This Winter Salad with Maple Candied Walnuts and Balsamic Fig Dressing is the perfect combination of flavors and textures. The sweetness of the maple candied walnuts pairs beautifully with the tangy balsamic fig dressing, while the pomegranate seeds add a burst of freshness. It's a delightful salad to enjoy during the colder months.

Ingredients: 4 cups mixed winter greens e.g., kale, spinach, arugula. 1 cup pomegranate seeds. 1 cup sliced red onion. 1 cup crumbled goat cheese. 1 cup maple candied walnuts see instructions below. For Maple Candied Walnuts:. - 1 cup walnut halves. - 1/4 cup pure maple syrup. - 1/4 teaspoon salt. For Balsamic Fig Dressing:. - 1/2 cup extra virgin olive oil. - 1/4 cup balsamic vinegar. - 2 tablespoons fig preserves. - Salt and pepper to taste.

Instructions: To make Maple Candied Walnuts: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, toss the walnut halves with maple syrup and salt until evenly coated. Spread the coated walnuts in a single layer on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes or until the walnuts are caramelized and slightly crispy. Be sure to stir them once or twice during baking to prevent sticking. Remove from the oven and let them cool completely. Once cooled, break them into smaller pieces. For Balsamic Fig Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, fig preserves, salt, and pepper until well combined. Adjust the seasoning to your taste. To Assemble the Salad: In a large salad bowl, combine the mixed winter greens, pomegranate seeds, sliced red onion, and crumbled goat cheese. Drizzle the Balsamic Fig Dressing over the salad and toss gently to coat the ingredients with the dressing. Top the salad with the maple candied walnuts. Serve immediately and enjoy your delicious Winter Salad!

Prep Time: 20 minutes

Cook Time: 15 minutes

dalahäst stuteri swe

[kerrydunnington-blog]

It’s fun building food combinations that have interesting flavors and textures like this winter inspired salad of beets (cut into matchsticks) with creamy avocado 🥑 roasted paprika drenched chickpeas, salty feta and crunchy chia seeds. #foodcombining #flavorsandtextures #wintersalads #experimenting #recipedevelopment #youneverknowuntilyoutry #weekendvibes #healthyfood (at Baltimore, Maryland)