Name: Mexican Chicken Salad
Yield: 4 servings
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

Servings: 4 persons

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

1
Mix dressing ingredients and set aside.
2
Heat oil in skillet.
3
Sprinkle chicken* with garlic salt, then saute 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
(can be prepared the day before).
8
When ready to eat, combine chicken mixture with lettuce.
9
Serve along with avocados, cheese, tortilla chips, sour cream and salsa.
10
Each diner garnishes his own salad as desired.
11
*Rotissirie Chicken or left-over chicken works just great!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Mexican Chicken Salad

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