Mexican Chicken Salad
photo by Swan Valley Tammi
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
6-8
ingredients
-
Dressing
- 1⁄4 cup cider vinegar
- 3 tablespoons honey
- 1 1⁄2 teaspoons cumin
- 1⁄4 teaspoon salt
- pepper
-
Chicken Mixture
- 1 tablespoon olive oil
- 2 whole boneless chicken breasts, cut into 2 inch strips
- 1⁄2 teaspoon garlic salt
- 1 (16 ounce) package frozen corn
- 1 cup chopped plum tomato
- 1 (15 ounce) can black beans, rinsed and drained
- 5 green onions, chopped
- 1 red bell pepper, chopped
-
Salad
- 1 package mixed salad green
- 2 avocados, peeled and chopped
- 2 cups monterey jack cheese
- 3 cups slightly crushed blue corn tortilla chips
- 1 cup sour cream
- 1 jar thick & chunky salsa
directions
- Mix dressing ingredients and set aside.
- Heat oil in skillet.
- Sprinkle chicken* with garlic salt, then sauté in pan until no longer pink, about 5 minutes.
- Combined cooked chicken, corn tomatoes, black beans, onions and red peppers in a large bowl.
- Stir in dressing.
- Chill at least 1 hour.
- (can be prepared the day before).
- 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.
- *Rotissirie Chicken or left-over chicken works just great!
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Reviews
-
AWESOME, AWESOME, AWESOME!! Beautiful colours, wonderful flavour, definitely a 'do-over!!' There was a sweetness in there somewhere -- I think maybe the red pepper -- that seemed a little out of place to me, so next time I'll just omit that. This was a perfect meal for a hot humid day, especially with a wedge of Rita L's Corn Bread with Jalapano and Cheddar (#50379)!
RECIPE SUBMITTED BY
lisar
Provo, Utah