Happiness Project #64: Santa Fe Mock Up Salad!

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Since I’ve now been enduring recovery for just shy of two weeks & everything physical is rather difficult, I’ve been desperately trying to find a way to feed my family, without relying on take out or assistance from family or friends every night. And wow, my friends, this recovery is not at all how I imagined it to be. When you’re not able to bend over (at all), or move remotely faster than at a snails pace or do anything but roll slowly out of bed like a small whale, if there’s anything I’ve learned thus far in these 15 days, it’s that back surgery is not for the faint of spirit. It’s not easy Or fun. Even though I’m supposed to be “relaxing” every day to heal. Which I’m sure to you sounds like a very welcome vacation of sorts. Relaxing, however, is just not me. I’d much rather be doing. Particularly since I’m relying on family to take care of my daughter every day while my husband’s at work. Sucks. Not being with my daughter. No car rides, or target trips or playground playdates for me. Just books, tv and blogging. Which, after two weeks of being utterly & throughly immersed in, has become sadly a tad boring to me. There’s only SO much good tv out there.

Which segways into this new salad recipe. The Santa Fe Mock Up Salad! Since I’ve only just recently started loving salad recipes, I’ve been determined to try out as many different flavored salads as my appetite can possibly handle. And I am overjoyed to admit that I have found another sald that I love JUST as much as my go-to Strawberry Fields Summer Salad! Except in this one, instead of mass amount of fruits, vegetables take the center stage. With juicy bits of chicken. Naturally. Ready for another fantastic summer salad? Here ya go…

1 8oz bag mixed greens

1 cup cooked and lightly seasoned cubed chicken pieces (approximately 1 full chicken breast)

3/4 can drained white corn

3/4 can drained black beans

1 cup shredded cheddar cheese

1-1/2 cups cherry tomatoes, sliced in half

1 cup crushed tortilla strips chips

Firstly, prepare the chicken correctly by cooking the whole breast in boiling, lightly salted water. Once the chicken breast is throughly cooked, shred with your fingers or cut up with a small serrated knife, into small bite size pieces. Set aside.

Drain both cans of the corn and black beans and mix them together in a small pan, on the stovetop, on low heat. Dap a tiny bit of salted butter onto the corn & beans, mixing for 3 to 4 minutes. Remove from the stovetop and set aside.

Now, the fun part. In a large salad bowl, throw in those fresh mixed greens. Followed with the corn and beans, mixing as you incorporate. Toss in those beautiful cherry tomatoes and top the salad with the cheddar cheese and tortilla chips. Toss, if desired.

Drizzle lightly with your favorite spicy peanut sauce dressing! Or a little bit of chunky salsa. Either one gives you that lovely desired pop of flavor.

And serve!

Hope you’re all having a beautiful, yummy summer!

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