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Chopped Mesquite Chicken Salad




Source of Recipe


internet


List of Ingredients




2 6 Oz. (168g) skinless, boneless chicken breasts
2 Tbsp. (30mL) olive oil, divided
3 Tbsp. (45mL) Mrs. Dash® Mesquite Grilling Blend™
1 head red cabbage
1 cup (240mL) frozen corn kernels, thawed
1 cup (240mL) black beans, rinsed and drained
1 avocado, skinned, pitted and diced into 1/4 inch (.6cm) cubes
1/2 cup (120mL) red onion, diced
1/2 cup (120mL)lightly packed cilantro leaves, chopped, stems discarded before measuring
2 Tbsp. (30mL) freshly squeezed lime juice


Recipe




1. Rinse and pat dry chicken breasts. Brush with 1 Tbsp. (15mL) olive oil, then sprinkle on both sides with Mrs. Dash® Mesquite Grilling Blend™.

2. Grill or broil for approximately 5 minutes per side, or until cooked throughout. Let cool, then slice into 1/4 inch (.6cm) cubes.

3. Cut core out of cabbage with a paring knife. Carefully peel off whole outer leaves and set aside to use as serving bowls. Each cabbage will yield about 6 serving bowls. Thinly slice 1 1/2 cups (360mL)of the inner section of the cabbage. Transfer to a large bowl.

4. Add chicken, corn, beans, avocado, onion, cilantro, lime juice and remaining tablespoon of oil. Toss thoroughly and serve in red cabbage bowls.