The other night I needed supper, but had nothing planned as I was not supposed to be home for supper. So I looked around my fridge and with the leftovers there, put together this wonderful salad! So fresh, simple and a little Mexican! Who does not love Mexican?! I also really really like the dressing - creamy, sweet and a little spicy! Great on many other salads as well. Be sure to read the Cook's notes for other ideas on foods you could add in.
Mexican Fridge Salad
juice of half lime (2 - 3 tsp)
1 cooked cob of corn *
1 breast of Cooked/BBQ'd Chicken - cut into bite-size pieces
1/2 tomato - diced
1/2 avocado - peeled and diced
corn chips - preferable blue for best color contrast
In a small bowl, mix together the yogurt, apple butter cumin and lime juice and set aside.
In another bowl, combine the corn, chicken, tomato, avocado and plate it as a salad. Top with corn chips, cilantro and drizzle/spoon the dressing over.
This serves 1 - 2 people depending on your appetite and whether lunch, supper or a late-night snack. To make for a bigger family/group, just add more of the things you like and double, triple or quadruple the dressing.
Apple Butter: I always have the Wellesley Apple Butter in my fridge but recognize not all of you will or may have access to buy it. In place of Apple butter, you could also try pure maple syrup or naturally sweetened apricot jam.
Cob Corn: I happen to save leftover, uneaten corn cobs because they work great for add-ins to meals like this. You could always use frozen corn kernels as well but perhaps let it thaw so you don't have frozen bites in the salad.
Other add-ins: Here are some other ideas of things you can add in to increase the amount of salad you have - rice, beans of any sort, peppers, jalapenos, jicama (a sweet Mexican potato), cucumber...be creative and empty the fridge!