This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
Southwest Bread Salad – loaded with fresh Pick ‘n Save produce, grilled chicken, cornbread croutons, and a homemade southwest vinaigrette dressing.
Well, my friends, we are officially in our LAST week of summer! Our last week of long, lazy days and morning movies and homemade breakfast and wondering what tomorrow will bring….because very quickly we’ll get used to the fact that tomorrow brings school! But not before one last hurrah…..(Labor Day)!
I look forward to Labor Day every year…..and not just because it means the kids go back to school (we’re always ready for that by this point in summer)….but because it feels to me like one final celebration of summer! I love the idea of filling our day with all kinds of summery things – like sprinklers and s’mores and swimsuits and sidewalk chalk and, of course, delicious summer foods!
So when I found out about the opportunity to team up with #MyPicknSave and #CollectiveBias to bring you a delicious Labor Day recipe, I jumped at it! Because this Southwest Bread Salad is something I’ve been dreaming up for a while….and something that sounds like the PERFECT way to celebrate the end of summer!
It’s loaded with tons of fresh veggies, which were inspired by my shopping trip to Pick ‘n Save, along with marinated grilled chicken, cornbread croutons, and a delicious homemade southwest vinaigrette. It’s a salad that eats like a meal….and one that even non-salad lovers could get behind! Because it’s really more like chicken, vegetables, and cornbread….all chopped up and mixed together in a bowl. What’s not to love about that??
This salad will feed your family…..but my suggestion? Double the recipe and invite over some friends! After all, there’s much to celebrate about summer….and celebrating is always more fun with friends!
Happy Labor Day!
- 4 c. cornbread croutons (cornbread pieces toasted in 350 degree oven 10 min. on each side)
- 3 tomatoes, cut into 1 inch pieces
- 1 green pepper, cut into 1 inch pieces
- 2 ears corn, grilled and removed from cob
- 1 bbq marinated chicken breast, grilled and cut into 1 inch pieces
- 1 avocado, cut into 1 inch pieces
- ½ c. red onion, cut into 1 inch pieces
- ½ c. black beans, drained and rinsed
- ½ c. cilantro, chopped
- For dressing:
- ¾ c. olive oil
- 2 Tbsp. lemon juice
- 2 Tbsp. lime juice
- 2 Tbsp. cilantro, minced
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. chili powder
- 1 tsp. salt
- ½ tsp. cayenne pepper
- Combine all salad ingredients in a large bowl.
- Combine dressing ingredients and mix well; pour desired amount over salad.
- Serve immediately.