Chicken Taco Slaw Salad

READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For dressing, combine the first 8 ingredients, making sure to mix very well.
  • Add the salsa and combine well.
  • Cover and keep refrigerated until ready to use (make sure you stir or shake the dressing before serving).
  • In a large nonstick skillet, heat 1 T-2 T olive oil over medium-high heat.
  • In a medium-sized bowl or plastic ziploc bag, add chicken, cumin, barbecue seasoning, cayenne pepper, if using, sea salt and black pepper; shake to coat chicken.
  • Toss the chicken mixture in the skillet and cook until nicely browned and it is no longer pink in the middle, about 10-15 minutes.
  • In large salad bowl, add broccoli slaw and then layer the beans, chickpeas, corn, cilantro, onions, tomatoes, cumcumber and chicken.
  • Squeeze the juice of the lime over the entire salad.
  • Top with the amount of dressing you prefer (you may not want all of the dressing on the salad, depending on your taste).
  • Serve with tortilla chips, sour cream and cheese, if desired.
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