Baja Chopped Salad with Creamy Cilantro Dressing

Baja Chopped Salad

8 oz – Baked Chicken, Chopped (A Rotisserie from the supermarket works just fine)
¼ Cup – Haas Avocado, Cubed
¼ Cup – Black Beans (Fiesta Black Beans or Garbanzo Beans work well too)
1 – Scallion, chopped on a diagonal
¾ Cup – Tomato, Chopped
½ Cup – Olives, Halved (you can use Black, Kalamata or Green or a combination)
¼ to ½ Cup – Cheddar Cheese, Grated
Cilantro, To Taste (I use quite a bit…as I really love this herb)
1 Bunch – Romaine Lettuce, Torn (If I have some Arugula on hand I also add some of that)
Tortilla Strips (for garnish)

Creamy Cilantro Dressing – To Taste

Mix all ingredients except the tortilla strips in a bowl with about ½ Cup of the dressing. Garnish with the tortilla strips. I often put more dressing on the table if folks want more – but so far they just munch it up! But if you were to serve it to someone that really likes their salad drenched in dressing, they may want more. It is important to toss the dressing in with the salad, prior to serving. Or at least – I think so!

Creamy Cilantro Dressing    

1 packet – Hidden Valley Ranch Dressing Mix
1 Cup – Mayonnaise
1/3 Cup - Buttermilk
1 – Lime, Zest & Juice
2 Cloves – Garlic, Roughly Chopped
½ Cup – Cilantro, Roughly Chopped
¼ Cup – Green Salsa, Medium to Hot (depending on your taste and tolerance)
3 or 4 Dashes – Hot Sauce (High Quality Sauce and more dashes if you like it really hot!)

Combine buttermilk, mayo, and ranch mix in a blender, just until mixed. Zest the lime and then squeeze the juice into the blender. **Note if the lime is not very juicy – then add the juice of a second one**. Add the garlic, cilantro, green salsa and hot sauce. Blend very well. Once well-blended taste and add more hot sauce if necessary. If the idea of the hot sauce scares you – then you should wait until after you have blended everything else before adding.


Pour into a bowl (or other container) and cool in the fridge for at least 30 minutes to 1 hour before using.
***This also makes a wonderful Vegetable and/or Chip Dip for parties! ***

Ching Chow Chuck

Two of my very dear friends, Charles and Kathy, live in East Tennessee. Everytime I get back home – I make it a point to spend some time with them. On two occassions Charles "his nickname is Chuck" has made this Asian inspired dish for me and it is very delicious. It is one of those dishes that you have to make yourself stop eating…Addictive! I hope you enjoy as much as I do.

Ching Chow Chuck

3 – Boneless Chicken Breasts (diced)
2 Cups – Minute Rice (prepare per directions)
Small Bunch – Scallions (diced)
2 – Medium Carrots (grated)
2 Tbsp – Vegetable or Canola Oil
1 to 2 Tbsp – Soy Sauce
5 – Eggs (you could lower if you have a preference)

Add oil and soy to pan over medium heat – Add and coat the chicken and cook until chicken is browned. Once it is brown – add onions and carrots on top of the chicken, cover and lower the heat.

Scramble the eggs.

Stir chicken, onions and carrots and then add to the rice. Once these are combined – fold in the eggs.

Boom – Done!

He serves with Pork & Shrimp Egg Rolls (from Asian Sensatons)

He also uses French's Horseradish Mustard for a dipping sauce.

And of course more Soy Sauce for the table.

**Thanks Chuck for letting me share your wonderful recipe with the rest of the world**