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Main dish: Mexican Chicken Salad




Source of Recipe


BH&G


List of Ingredients




Mexican Chicken Salad
-1/4 cup cider vinegar
-3 Tbsp. honey
-1-1/2 tsp. cumin
-1/4 tsp. salt
-pepper

1. Mix dressing ingredients and set aside.

-1 Tbsp. olive oil
-2 whole chicken breasts, skinned, boned and cut into 2" strips
-1/2 tsp. garlic salt
-1 16-oz. pkg. frozen corn
-1 cup chopped plum tomatoes
-1 15-oz. can black beans, rinsed and drained
-5 green onions, chopped
-1 red bell pepper, chopped

1. Heat oil in 12" skillet.
2. Sprinkle chicken with garlic salt, then saute in pan until no longer pink, about 5 minutes.
3. Combine cooked chicken, corn, tomatoes, black beans, onions, and red peppers in large bowl.
4. Stir in dressing ingredients.
5. Chill at least 1 hour. (I make it up to this point and chill until the next day. This allows the flavors to blend)

-1 pkg. lettuce mix
-2 avocados, peeled and chopped
-2 cups shredded Monterey Jack cheese
-3 cups slightly crushed blue corn tortilla chips
-1 cup sour cream
-1 jar thick and chunky salsa

1. When ready to eat, combine chicken mixture with lettuce.
2. Serve along with avocados, cheese, tortilla chips, sour cream and salsa.
3. Each person can garnish their own salad as they like it.

This is enough for 4-8 people depending on how hungry you are.


Recipe