Mexican Chopped Salad
Another Robin Miller hit!!! This meal took all of 10 minutes to throw together, thanks to morphed chicken and leftover veggies. And it was fantastic! Filling and full of variety. I think the green apples were my favorite part 🙂
I pretty much followed the recipe, but here’s what went in:
- 1/2 cup leftover chopped chicken
- Can of pinto beans, drained
- About 1/2 cup chopped leftover grilled bell peppers and squash
- About 2/3 a cup of frozen corn (heated in skillet)
- 1 cup leftover green beans
- An un-recallable amount of shredded Mexican low-fat cheese. Probably 3/4 a cup?
- 1/4 cup chopped pickled jalapeños
- 2 small tomatoes, de-seeded and chopped
- 1 Granny Smith apple, chopped
- Juice of 1 lime
- 1 tsp EVOO
- Salt (2 pinches)
- Splash hot sauce
- 1 tsp cumin (untoasted – I wasn’t going to dirty up another skillet!)
I think that’s all of the ingredients!?
- Heat corn in skillet until hot.
- Add chicken, beans, veggies, and tomatoes and cook until hot.
- Toss in a large bowl with jalapeños, cheese and apple.
- Add dressing.
(Some of my ingredients were icy cold and I thought the beans and chicken would be better hot, so I heated the bulk of the salad in a skillet. But it would be great as a room temp. salad.)
We also each had a piece of Spelt toast from the loaf we received from the CSA delivery (see below)
The apples in a salad reminded me of all the wonderful potluck suppers I have attended – good memories minus the gloppy mayonnaise!
This meal was actually a big step for me. We normally make dinners for two and rarely have leftovers. Mostly because I don’t like leftovers or eating the same meal twice in a row, but also because it’s much easier to measure portions and be accurate with the calories when you’re splitting a meal evenly in half. When I was making this salad I was keeping an eye (brain?) on the total calories to ensure I wasn’t going overboard adding ingredients. I reserved some of the beans for later instead of adding in the whole can and was going to not use all of the cheese, but then I decided to just throw the extras in and make it two to three portions and just take what I wanted. So we served from a bowl and I just had a portion that seemed reasonable – no thought to the calories. While I do know that my portion couldn’t really have been more than 500 calories since I know the total was probably around 1000 – 1200 calories, I am not worried/concerned/dwelling on whether it was 350 or 500 calories. That’s all part of the balance.
Green + Green
We have a half membership to a CSA this summer, which means we get fresh organic produce bi-weekly through the fall. Today was the first pickup (although we have to skip 2 weeks instead of 1 for the next). It’s all so GREEN (in more ways than one!)
- Georgia Collards
- Siberian Kale/Red Russian Kale Mix
- Pink Beauty Radishes/Easter Egg Radishes
- Pak Choi
- Oriental Spinach/Red Leaf Lettuce Mix
- Flat Leaf Parsley
- Curly Leaf Parsley
- Garlic Chives
- Bronze Fennel
And a welcome loaf of homemade spelt bread. It’s quite good! The husband has some competition
Dentist went well, but I have a “watch on tooth number 19” 😥 Not really sure what that means (guess they’ll just re-check it in November), but I inherited my mom’s teeth so despite the fact that I floss daily and brush up to 3 times a day, I still have troubles.
When I got home I had a wonderful snack of Emmi Swiss Yogurt with fresh raspberries and wheatberries. SO good in yogurt. This was so filing too!
I LOVE this yogurt. It’s actually the opposite of Fage – runny and really sour. But something about it sits well with my palate 🙂 I can only find it at Fresh Market so I don’t get it often, but I had to make a trip there today for chicken sausage for tomorrow’s dinner and couldn’t resist.
Off to read in the hammock!