Mexican Chicken Salad
Recipe from: Family Feasts for $75 a Week by Mary Ostyn
1/4 cup white vinegar
1/4 cup honey
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 boneless, skinless chicken breast halves, cut into 1-inch cubes
1 clove garlic, minced
1 cup frozen (thawed) or canned (drained) corn
1 cup chopped ripe tomatoes (I used a can of petite diced tomatoes , drained)
1 15-oz can black beans, drained
2 green onions, chopped
1 red bell pepper, seeded and chopped
1 10-ounce package lettuce mix
2 cups shredded Monterey Jack cheese (I used pepper jack)
2 cups slightly crushed tortilla chips
1 cup sour cream
1 cup thick, chunky salsa
1. In a small jar with a lid, combine vinegar, honey, cumin, salt, and black pepper. Shake vigorously until well mixed. Set aside.
2. Heat oil in a large skillet. Sprinkle chicken cubes with garlic, then cook until no longer pink in the center, about 5 minutes.
3. Place chicken, corn, tomatoes, beans, green onions, and red pepper in a large bowl and stir to combine. Add honey dressing and toss until well coated. Cover with plastic wrap and chill at least 1 hour.
4. When ready to serve, combine chicken mixture with lettuce. Serve with cheese, tortilla chips, sour cream, and salsa in separate bowls.
Our verdict: AWESOME!!!! We LOVED this salad!! I made it for dinner last Sunday, and then made it again on Tuesday to take for a potluck!! You could add things depending on your tastes - I think the next time, I will chop up a jalapeno and add it and maybe some fresh cilantro as well! But, it doesn't need to be changed, it's delicious just the way it is!!
**Sorry there's not a picture, I'm sure I'll make this again before long, and I'll take a picture and add it to the recipe then! :)