Makes 6 servings. 1 cup per serving.
Dressing
1 cup husked and quartered tomatillos
3 tablespoons light Italian dressing
1 fresh Anaheim chili, seeded and chopped
¼ teaspoon ground black pepper
Salad
2 cups chopped, cooked chicken or turkey
1 cup chopped red bell pepper
1 cup frozen corn, thawed
1 cup chopped carrots
4 green onions, sliced
¼ cup chopped fresh cilantro
Preparation
1. In a blender or food processor container, purée tomatillos with dressing, Anaheim chili, and ground black pepper; set aside.
2. Combine all salad ingredients in a large bowl and toss.
3. Drizzle dressing over salad and toss well to coat.
4. Cover and chill for 20 minutes or make a day ahead to allow flavors to blend.
5. Serve on lettuce-lined plates or bowls.
Dressing
1 cup husked and quartered tomatillos
3 tablespoons light Italian dressing
1 fresh Anaheim chili, seeded and chopped
¼ teaspoon ground black pepper
Salad
2 cups chopped, cooked chicken or turkey
1 cup chopped red bell pepper
1 cup frozen corn, thawed
1 cup chopped carrots
4 green onions, sliced
¼ cup chopped fresh cilantro
Preparation
1. In a blender or food processor container, purée tomatillos with dressing, Anaheim chili, and ground black pepper; set aside.
2. Combine all salad ingredients in a large bowl and toss.
3. Drizzle dressing over salad and toss well to coat.
4. Cover and chill for 20 minutes or make a day ahead to allow flavors to blend.
5. Serve on lettuce-lined plates or bowls.
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