Tuesday, September 17, 2013

Mexican Chicken Salad

Dressing:

1/4 cup cider vinegar
3 tablespoons honey
1 1/2 teaspoons cumin
1/4 teaspoon salt and pepper

Chicken Mixture:

1 tablespoon olive oil
2 whole boneless chicken breasts, cut into 2 inch strips
1/2 teaspoon garlic salt
1 (16 ounces) package frozen corn
1 cup chopped plum tomatoes
1 (15ounces) 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 chips
1 cup sour cream
1 jar thick & chunky salsa

1. Mix dressing ingredients and set aside.
2. Heat oil in skillet.

3. Sprinkle chicken with garlic salt, then sauté in pan until no
longer pink, about 5 minutes.

4. Combined cooked chicken, corn tomatoes, black beans, onions
and red peppers in a large bowl.

5. Stir in dressing.

6. Chill at least 1 hour.

7. When ready to eat, combine chicken mixture with lettuce.

8. Serve along with avocados, cheese,
tortilla chips, sour cream and salsa

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