Chicken Enchilada Salad, an In-Season Treat

We have recently signed up for weekly CSA (Community-Supported Agriculture) boxes.  Never have we eaten so much organic, in-season, local produce in all our lives.  Seriously, we just feel.. healthier.  You know, more energy and not yucky-feeling.  It's become a great reason to create new recipes, which is always exciting.  And by the way, if you live in California and are interested, we subscribe to Abundant Harvest Organics.  I couldn't be happier about the freshness (produce is picked the day before delivery) and the price.  Organic eating has been made affordable!  Also, if you're interested in making a little dough on the side, you might want to look into signing up as a community host.  I promise, I don't work for them, nor do I make any money off of plugging them, I just wanted to spread the goodness.

Back to the salad...

Organic Chicken Enchilada Salad (A Springtime/Fall-time, In-Season Recipe)

For the salad:

1-2 heads lettuce of your choice

3 radishes, thinly sliced

greens from the radishes

2 carrots, grated

1 avocado, sliced

1/2 cup sunflower seeds

1/2 jar olives, sliced

1 cup jack cheese, sliced into strips or grated

2 green onions, sliced

1 1/2 cups chicken, cooked and shredded (I used some I had from making stock)

1/2 cup enchilada sauce

Toss chicken with the enchilada sauce.  Layer ingredients or toss, as desired.  Serve dressing on the side or toss with the salad.

For the dressing:
1 cup creme fraiche or sour cream
1 cup salsa or leftover enchilada sauce
1 Tablespoon milk or water (optional, if you want to thin the dressing out.  I didn't.)

Put all dressing ingredients in a mason jar, close the lid tightly, and shake until blended.

El yummo.

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