Sunday, August 15, 2010

Southwestern Chicken Salad

David and I love this dish for three reasons:

1) Healthy Mexican food!
2) Easy to make
3) Makes a big batch that warms up really well

Also, I like it because it looks pretty! :) The recipe suggests serving this cold over salad greens or in a pita, but David and I like to heat it up in the microwave, and put it in a warmed tortilla with some guacamole. Enjoy!

4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
*1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup fresh minced cilantro

3 Tbsp. lime juice
3 Tbsp. olive oil
4 tsp. honey
2 tsp. ground cumin
1 tsp. salt
1 tsp. chili powder
1/2 tsp. coarsely ground pepper

Tortillas, and avocado slices or guacamole

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired.

*It's pretty easy to make your own roasted red peppers, and there are some good recipes for that online.

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