Mexican Chicken Salad is a great dish that will bring the southwest taste into your dining room.It is easy to prepare and a delight to eat. Most things can be prepared up to a day in advance and putting it all together takes two or three minutes.
1 Tbsp 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 (capsicum), chopped
1/4 cup cider vinegar
3 Tbsp honey
1-1/2 tsp cumin
1/4 tsp salt
1 pkg lettuce mix
2 avocados, peeled and 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
Mix dressing ingredients and set aside.
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. (I prepare it up to this point and chill until the next day.)
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.
This Southwest chicken salad serves 6 to 8