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fifiplc said:I would love to have this recipe, but for some reason, I can't open it.[/QUOTE
As mentioned in a previous thread of mine, after 5 years I all of a sudden can't open documents on here either, pdf or word. Someone in the thread suggested I click on it and then save rather than open and then open that way and it works! Try it, it may help you too. That's what I just did for the two shared here and then copied and pasted for you
fifiplc said:I would love to have this recipe, but for some reason, I can't open it.
BlueMoon said:okay, this looks fantastic, we are having this for dinner tomorrow--Thanks so much!
For shows, I know my friends would love this. I tried to figure out how to make it with the new consultant kit...What do you do when you don't have a tool? Do you use a non-PC version? Some things, like the citrus press, you can use another PC tool, like the whisk for the citrus press. But what about the can opener? Or the salad spinner? I do have a lot of tools I had before the kit, but not those.
Marghi
The ingredients for the Southwest Chicken Salad are diced chicken breast, black beans, corn, bell peppers, red onions, avocado, cherry tomatoes, cilantro, romaine lettuce, and a Southwest dressing.
Yes, the chicken should be cooked and diced before adding it to the salad. You can either grill, bake, or use precooked chicken for this recipe.
Yes, you can customize the salad to your liking and substitute any of the ingredients. For example, you can use quinoa instead of chicken for a vegetarian option.
The salad can be stored in an airtight container in the fridge for 2-3 days. However, we recommend adding the avocado and dressing right before serving to keep the salad fresh.
Yes, you can prepare all the ingredients ahead of time and store them separately in the fridge. When you're ready to serve, simply mix all the ingredients together and add the dressing.