Entree: Mexican Chicken Salad
Source of Recipe
L. Larsen
Recipe Introduction
"This fabulous salad recipe is one I serve often, especially in the summer. Don't be intimidated by the long list of ingredients. The recipe really goes together quickly"
List of Ingredients
1/4 cup cider vinegar
3 Tbsp. honey
1-1/2 tsp. cumin
1/4 tsp. salt
pepper to taste
1 Tbsp. olive oil
2 whole chicken breasts, skinned, boned, and cut into 2" strips
1/2 tsp. garlic salt
16 oz. pkg. frozen corn
1 cup chopped plum tomatoes
15 oz. can black beans, rinsed and drained
1 green onions, chopped
1 red bell pepper, chopped
10 oz. 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
10 oz. jar thick and chunky salsa
Recipe
For dressing, combine vinegar, honey, cumin, salt, and pepper and mix well; set aside.
Heat oil in 12" skillet. Sprinkle chicken with garlic salt, then saute in pan until no longer pink, about 5 minutes.
Combine cooked chicken, corn, tomatoes, black beans, onions, and red peppers in large bowl. Stir in dressing.
Chill at least 1 hour. (I prepare it up to this point and chill until the next day.)
When ready to eat, combine chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa. Each diner garnishes his own salad as desired.
Serves 6 to 8
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