Thursday, May 28, 2015

Mexican Chopped Chicken Salad

When the heat and humidity come to play, or when our social schedule gets crazy, or when I just want to make a quick and easy meal, salad is usually the answer. 

This recipe (courtesy of Mel's Kitchen Cafe) has become one of our favorites.
Mexican Chopped Chicken Salad
Let's start with the dressing. The combo of vinegar (I use apple cider) and honey is a winner right off the bat. But when you add the cumin and oregano, wow! I often make a double batch and keep it the fridge. It's a great condiment to have not only on salads, but drizzled on sandwiches as well.

As for the salad, there are so many tasty elements involved. Between the chicken, corn, black beans, onions, olives, bell pepper, lettuce, and cilantro, there's a whole party going on.

Quick side note: I like to buy a couple of packages of boneless, skinless chicken breasts and saute them all up. When cooked and cooled, I pop them into zippy bags then put them in the freezer. I find it makes recipes like this even easier, and you can always use the pre-cooked chicken for other meals.

I highly recommend making this recipe in advance and letting it chill out for up to eight hours. The flavors really come together the longer you can resist not scarfing it down.

If you do have any salad left over, you might want to consider putting it a tortilla. It's another great lunch or dinner option.

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