I found the beginning of this salad in Sunset magazine, but it didn't have the avacados or the cheese...the fools!
2 ears corn
1 whole chicken breast -- cooked
2 small avacados -- diced
1 can ripe olives -- drained and sliced
1 can pinto beans -- rinsed and drained
2 green onions -- sliced
2 tablespoons fresh cilantro -- chopped
2 cups lettuce leaves
1/4 cup olive oil
2 small limes -- juiced
1/4 teaspoon cumin -- dried
1 clove garlic -- minced
salt and pepper -- to taste
1 cup queso fresco -- crumbled
Steam corn slightly. Let cool. Cut off cob.
Chop chicken breast into bite size pieces. A grocery store cooked chicken works great.
Mix together all salad ingredients.
make dressing from lime juice, olive oil, cumin, garlic, salt and pepper. Pour over and toss.
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Per Serving (excluding unknown items): 2026 Calories; 96g Fat (41.3% calories from fat); 123g Protein; 183g Carbohydrate; 55g Dietary Fiber; 222mg Cholesterol; 436mg Sodium. Exchanges: 10 1/2 Grain(Starch); 12 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 11 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
