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
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/mexican-chicken-salad/