Oh Hello Lovelies!


Today I want to talk about salads. Why is it that salads taste so much better when we go out? It’s like “Oh my gosh, we are going out to eat, I HAVE to get a salad!” It is very strange. I think they put a bunch of addicting garbage in it to make us come back because we get frustrated when we can’t make them as well at home.


What do they add to these salads that make them so D-Licious! Honestly, I think we just aren’t doing it right! But, have no fear, Nicole is here. Okay, I know that was cheesy, but to make up for it I do have a totally rad and delicious salad that I am going to share with you!


There are two places I love getting a BBQ salad, Cheesecake Factory and California Pizza Kitchen. Yes I know, I am totally guilty when it comes to paying $15 dollars for a salad at these places. It is just so darn good, they suck me in, can’t stop… until… NOW!


My Santa Fe Chicken Salad I swear is so much better than both of those places and plus there is a bonus because it is way better for you. Nothing fried, no added sugars, no chemicals, no battered onion rings, no heart stopping salad dressing,  just the good stuff!

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I have been munching away on this salad for the past few days for my lunches. If it is just you, you can totally cut the recipe in half. However, if you love this type of salad or if you have a large pack of gremlins in your family that sneak in your fridge and eat everything, then this recipe will be the perfect size.

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Also, if you have yet to try my Coconut Milk Ranch Dressing , shame on you! You guys it’s amazing and incredibly easy. The blender does all the work and the blender is only on for about 15 seconds! Give it a try!


Have a wonderful weekend!

Santa Fe Chicken Salad
Author: Nicole Nilsen
Prep time:
Total time:
Serves: 8
Don’t add salt to the boiling water for your corn on the cob. It will toughen it! I added about a tablespoon of granulated Xylitol to mine to help sweeten it up.
  • 2 heads of Bibb lettuce, chopped
  • 1 1/2 pounds of cooked chicken, diced
  • 1 cup red cabbage, shredded
  • 1 can black beans, drained and rinsed
  • 3 ears of corn on the cob, boiled for five minutes and then cut the corn right off the cob ** SEE NOTE ABOVE!
  • 3 stalks of green onions, diced
  • 2 tomatoes, chopped
  • 2 limes, quartered for a total of 8 slices
  • 1 cup of barbecue sauce of choice (I used Bone Suckin’ Sauce)
  • 1 avocado, diced
  • 2 parsnips
  • 2 tablespoons of olive oil
  • Pepper and salt to taste for the Parsnip Chips
  • Coconut Milk Ranch Dressing–>
  • Optional- Shredded cheese
  1. Preheat your oven to 325 degrees
  2. Peel off the peel of both parsnips
  3. Lay the parsnips down on a cutting board and while holding it with one hand, take the other hand and peel long ribbons of parsnips until you can’t get anymore out of them
  4. Take the strips and lay them on a baking sheet
  5. Sprinkle olive oil, pepper and salt over them and coat them with your hands.
  6. Massage the seasonings and oil into the parsnips
  7. Throw the parsnips into the oven for a total of 35 minutes, but be sure to turn them every ten minutes
  8. While the parsnips are cooking up get your salad ready!
  9. Toss your lettuce, chicken, cabbage, beans, corn, green onions, tomatoes, avocados and cheese (if using).
  10. Mix the salad well
  11. Top with Parsnip Chips, barbecue sauce, a lime wedge (squeeze it over the top of your salad) and my homemade Coconut Milk Ranch Dressing!


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