Mexican Chicken Salad
Super fast and easy, this Mexican Chicken Salad comes together quickly for a delicious weeknight meal. It is loaded with fresh vegetables and sprinkled with a light lime vinaigrette with just a hint of Mexican spice. With just a few extra minutes of effort, pickled red onions and roasted peppers add a hint of lovely grilled flavor to this big, filling salad. You can opt out of the Mexican theme (although I have no idea why you would do that but….) making a dressing with dijon, lemon and olive oil, tossing on some green beans and swapping black beans for white turns this into a French version of the Big Salad. Serve with baked tortilla chips or crusty french bread and Roasted Pedron Peppers if you can find them.
Chicken Taco Salad
Prep
Cook
Total
Yield 4 Servings
Swap white beans for black, add some steamed green beans and make a dressing with dijon mustard, lemon juice, olive oil and vinegar for a French Salad version of this.
Ingredients
- 2 cups leftover cooked Chicken
- 2 bags Organic Mixed Lettuce
- 1 large Red Pepper
- 1 large Red Onion, sliced into half moons
- 2 tablespoons Vinegar
- 1 tablespoon Sugar
- 1/2 teaspoon Smoked Paprika or a few Saffron Threads (for french version)
- 1 can Black, Pinto or Kidney Beans, rinsed or leftover cooked beans
- 1 cup frozen Organic Corn
- 1 cup Cherry Tomatoes, sliced in half
- 1 Avocado, chopped
- 2 cups leftover cooked Sweet Potatoes or (peel, cube and steam for 10 minutes)
- 5 radishes, sliced
- handful of Cilantro
- 4 tablespoons Olive Oil
- 4 tablespoons Red or White Vinegar
- 1 Lime, juiced
- squeeze of Agave or Honey
- 1/2 teaspoon Mexican Seasoning or a sprinkle of Cumin and Chili Powder
Instructions
- Heat a dry skillet (please do not use non stick) until hot
- Toss in the Red Pepper and roast on all sides until just charred (you can do this over the open flame of the burner also)
- Remove the Pepper and set aside until cool, then slice into thin strips, discarding seeds and stem
- Toss the Corn into the hot pan and roast in the dry pan until slightly charred
- Drop the Onion into 2 cups of boiling water and add 2 tablespoons Vinegar, 1 tablespoon Sugar and a sprinkle of Smoked Paprika or a few Saffron Threads
- Simmer 5 minutes and turn off the heat, drain right before serving
- Mix the Vinegar, Olive Oil, Lime Juice and Mexican Seasonings with a splash of Agave Nectar or Honey and shake or stir well
- Arrange the lettuce on a large platter
- Layer on the Chicken and all the Vegetables
- Drizzle the Dressing over and serve
Mexican Chicken Salad
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