Mexican Chicken Salad
Source of Recipe
About.com 1992 Pillsbury Bake-Off
Recipe Introduction
Prepare ahead, needs to chill.
1/4 cup cider vinegar
3 Tbs honey
1-1/2 tsp cumin
1/4 tsp salt
pepper
Mix dressing ingredients and set aside.
1 Tbs 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
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 ingredients. Chill at least 1 hour or until the next day.
1 package lettuce mix
2 avocados, 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
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.
|
|
member logon
