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Southwestern Chopped Salad

May 17, 2016

So crisp. So crunchy. So easy!

 

 

Makes for a refreshing and quick weeknight dinner during warm months! And this is a great recipe if you’re practicing ‘baby-led feeding’ – lots of bite-size, brightly-colored items for your munchkin’.

 

Ingredients this fed two hungry adults with a small portion leftover

 

mixed greens, chopped

1 can black beans, rinsed and dried 

1 ear of corn, cooked, off the cob

1 avocado, cut into small pieces

1 jicama, peeled and chopped – I only used a quarter of it

½ cup shredded Mexican cheese – optional if you’re dairy-free

2 chicken breasts, grilled and shredded*

tortilla chips, crushed to make 1 cup

1 lime

dressing of your choice – we used Ranch

 

Directions

  1. Grab a big bowl – this will be for mixing everything, not serving it.

  2. Wash and chop your lettuce – make sure to dry it before combining other ingredients. No one likes a soggy salad.

  3. Toss in beans, corn, avocado, jicama, cheese, chicken – mix to combine.

  4. Add dressing, chips and juice of ½ lime – gently mix to coat evenly.

  5. Put salad into your serving bowl, garnish with sliced lime and serve!

(Goes great with a cold margarita!)

 

 

* We recently started making a tub of shredded chicken for the whole week. There are multiple ways to do this:

- boil chicken and shred with your fingers/forks or your stand mixer does a great job

- throw it in the crock pot and it shreds so easily when done

- OR buy it pre-made, pre-shredded at Sprouts Farmers Market!