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Mexican Chicken Salad
Mexican Chicken Salad
Linda Larsen
At a Glance
Prep Time : 25min
Cook Time : 10min
Course : Entree, Salad
Type of Prep : Assemble
Occasion : July 4th, Party, Picnic, Potluck, Summer
 
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Mexican Chicken Salad

From Linda Larsen,
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This fabulous salad recipe is one I serve often, especially in the summer. Don't be intimidated by the long list of ingredients. The recipe really goes together quickly.

INGREDIENTS:

  • 1/4 cup apple cider vinegar
  • 3 Tbsp. honey
  • 2 tsp. cumin
  • 1 Tbsp. chili powder
  • 1/4 tsp. salt
  • 1/8 teaspoon cayenne pepper
  • 2 Tbsp. olive oil
  • 4 boneless, skinless chicken breast halves
  • 1/2 tsp. salt
  • 3 cloves garlic, minced
  • 16 oz. pkg. frozen corn
  • 1/2 cup chopped red onion
  • 2 cups grape tomatoes
  • 15 oz. can black beans, rinsed and drained
  • 2 red bell peppers, chopped
  • 10 oz. pkg. mixed lettuce
  • 2 avocados, peeled and chopped
  • 2 cups shredded Pepper Jack cheese
  • 4 cups blue corn tortilla chips
  • 1 cup sour cream
  • 10 oz. jar thick and chunky salsa

PREPARATION:

For dressing, in small bowl combine vinegar, honey, cumin, 1/4 tsp. salt, and pepper and mix well with wire whisk; set aside.

Heat olive oil in 12" skillet. Sprinkle chicken with 1/2 tsp. salt, then saute in skillet with garlic until cooked through, about 5 to 7 minutes. Combine cooked chicken, corn, red onion, tomatoes, black beans, and red peppers in large bowl. Stir in dressing. 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. Serves 6 to 8

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