LEMON JUICE: Fiesta Salad

Featured Item

LEMON JUICE

Why I store this time:

• Lemon juice is in a lot of recipes I make and while fresh squeezed juice is mighty tasty, it can become a pain to always have to buy a lemon. I keep a bottle of this in the fridge so I can always have lemon juice on hand when I need it.
• The commercially prepared stuff does not need to be refrigerated and can last up to 18 months unopened. Once opened it needs to be refrigerated and used within 9 months. However, I've used my open bottle a lot longer than that and it still tasted great. Just make sure it doesn't smell bad or have a funny color.
• One large bottle lasts me a whole year. I love when I only have to buy something once a year!

Dinner Recipe

Fiesta Salad

If only there was an easy way to get your family to eat vegetables. Well, this fun salad sure helped things along, at least for one night. I loved how bright and colorful this salad turned out. Using some of the dressing as a marinade for the meat also helped to tie the tastes together.

Makes: 2 servings

Cook Time: 45 minutes

Ingredients:

For the dressing and marinade
1 to 2 chipolte peppers in adobo sauce chopped
1/4 cup lemon juice
1/4 cup chopped cilantro
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon sugar
1/2 cup ranch dressing

For the rest of the salad
1 large chicken breast
1 small head of romaine lettuce
1/2 cup matchstick carrots
1/2 cup corn
Pico de Gallo

Optional Toppings:
Avocado
White Cheese

Directions:

Place the ranch dressing in a bowl. Mix the remaining dressing ingredients together and add half of the mixture to the bowl with the ranch and then mix well. Put the dressing in the refrigerator to chill until ready to use.

Place the remaining dressing mix in a plastic bag and add the chicken. Allow the chicken to marinade for 15 to 20 minutes.

In a large skillet add the chicken and cook until done, 5 to 10 minutes depending on how large your chicken is. Remove the chicken from the pan, but leave the drippings.

With the skillet still warm, add the corn and cook, stirring constantly, until the corn is warmed through and a little charred.

Wash and chop the romaine lettuce. Add the carrots to the lettuce and the dressing and mix until everything is evenly coated.

Top the salad with the chicken, corn, Pico de Gallo, avocado, and cheese.

Tell us what you made!

Do you have a favorite way to use lemon juice? Please share it with us in the comments field or send us an email.