Southwestern Summer Medley Salad

Southwestern Summer Medley Salad

Southwestern Summer Medley Salad

Print Recipe

INGREDIENTS:

• 2 legs of chicken cooked however you prefer
• 1 small head romain lettuce chopped into bite sized hunks
• 1/2 medium yellow onion cut into thin slices
• 1 teaspoon minced garlic
• 1 medium sized zucchini--I left the skin on mine
• 1 can whole kernel corn--I usually buy no salt/no sugar added kind
• 1 can black beans--Also no salt added
• 1 egg hardboiled 
• Balsamic vinaigrette to desired flavorfulness
• Parmesan cheese to taste
• Olive oil for cooking

DIRECTIONS:

• Start boiling water for your egg
• Prepare all your veggies
• Drain your cans of corn and black beans
• Chop up the lettuce & onions
• Prepare your zucchini--I used my potato peeler to create long, thin, slivers of zucchini

• Don't forget to add your egg to the boiling water...I do this all the time (cook for about 13 minutes)
• Prepare a large skillet with about 1 tablespoon of olive oil and heat up over medium-high heat for the veggies. Also, either prepare a pan for the chicken with olive oil over medium heat, or do what you need to do to bake it

• Once oil is to the proper temperature, start to sauté the onions and garlic

• After onions start to get clear, add the zucchini  
• Finally, add the canned veggies and cook until everything is warm

• While the veggies are cooking, peel the egg and cut into slices 
• Once the chicken is done, shred it into eatable chunks
• Using tongs, place veggie medley over the chopped romaine lettuce 
• Top with shredded chicken & the hardboiled egg
• Drizzle with the balsamic vinaigrette and top with shredded parmesan cheese
• Enjoy!

Makes enough for 2 full salads, plus some extra for leftovers...I love leftovers

Nutrition information for 1 full salad