AllStar Atlas


June 2012

Southwestern Chicken Salad
Notice how in this next video Deena is placing her hand into the can of olives and she is not getting cut!  Love the Smooth Edge Can Opener!  It won't cut your fingers, or your spatulas, and you can put the lid back on the can to store the remaining food for later!
Love the Manual Food Processor!  It is great for so many things, I especially love it for cutting onions.  No Tears!  You can do salsa, omelets, honey/herbed butters, cream cheese, salad dressing, tapenade, fruit smoothies, and so much more!  Check out our pinterest page for great visual ideas. Click the link:

Salad Dressing Ingredients

Dressing Options
1/4 cup milk
1/3 cup mayonnaise
1/3 cup sour cream
1 Tbls lime juice
1 Tbls Pantry Southwestern Seasoning Mix

Kicked up Ranch
1/2 Cup Salsa
1/2 Thousand Island Dress or Ranch Dressing

Avocado Dressing
1/4 Green Godess Dressing
1-2 Avocados  Juice of one large lime or 2 small for about 1/3 cup juice
2 cloves of gralic
Fresh Cracked Black Pepper

Southwestern Chicken Cobb Salad Ingredients

  • 1 lb boneless, skinless chicken breasts (about 3-4)
use your favorite rub, mole, Chipotle, Chilli Lime, Garlic Herb or my favorite Southwestern 
Salt and ground black pepper
  • 1 tsp vegetable oil (use our Garlic infused canola oil) 
  • 3 hard-cooked eggs, sliced (optional) 
  • 1 avocado, peeled and cubed
  • 1 large red bell pepper, seeded and diced (use red or orange for extra color) 
  • 1 cup canned black beans, rinsed and drained
  • 1 Can Corn
  • 1 (10 oz) pkg torn romaine lettuce (8 cups)
  • 1/4 small red onion, cut into thin wedges
  • 1 small bunch green onions
  • 1 Cup Shreaded Cheddar or Monterrey Jack Cheese

1. For dressing, pour milk into Measure, Mix, & Pour. Add mayonnaise, sour cream, lime juice and seasoning mix; mix until well blended. Refrigerate at lest 1 hour to allow flavors to blend. 
Make Avocado Dressing in MFP

2. Meanwhile, for salad, season chicken breasts with salt and black pepper. Heat oil in Professional Grill Pan over medium heat. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in the center. Remove chicken from skillet; cool slightly. Cut chicken diagonally into thin strips using Chef's Knife or cut with Salad Chopper. Wrap tightly and refrigerate until ready start by making diagonal stripes on Salad on Large Bamboo Platter 

3. Prepare hard-cooked eggs as directed in Cook's Tip. Slice eggs using Egg Slicer Plus. Cut avocado in half; remove pit and peel. Cut avocado into 1/2-inch cubes and dice bell pepper. Drain and rinse beans in small berry bowl of Salad Spinner

4. Place lettuce in serving platter. Slice onion into thin slices with simple slicer cut in half;. Arrange remaining salad ingredients in rows on Platter. To serve, top lettuce with salad ingredients using Large Serving Tongs, bamboo tongs or chef tongs. 
Serve Dressing in Simple Additions Square Bowls with mini Bamboo Spoons

Makes 6 servings. 

Cook's Tip: To prepare hard-cooked eggs, place eggs in Petite (1 1/2 qt) Saucepan. Cover with water about 1 inch above eggs. Bring water to a boil. Remove saucepan from heat. Cover and let stand 20 minutes. Immediately run cold water into pan to cool eggs. Peel shells. 

Toss cubed avocado with a little fresh lime juice to prevent it from turning

Salad and Berry Spinner and the Trifle Bowl
Knives and the Simple Slicer by Sara Smiley

                                                                                                     Lisa on Stoneware

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