Mexican Chopped Chicken Salad

In my efforts to work through the many recipes that I have on pinterest I'm trying to make at least one a week to find out if they're keepers or just taking up space over there. This one is a keeper for me, but got mixed reviews from the rest of the family. I'd guess it's the dressing they didn't like much.

Mexican Chopped Chicken Salad
serves 6

Dressing:
1/2 c apple cider or red wine vinegar
6 Tbsp honey
2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

Salad:
4 cups cooked, chopped chicken (1 2-lb. rotisserie chicken worked or any other cooked/grilled chicken)
1 1/2 c fresh or frozen corn kernels, thawed if frozen
1 c chopped cherry or roma tomatoes
15-oz can black beans, rinsed and drained
3 green onions, chopped
1 red bell pepper, chopped
3 small romaine hearts, chopped or about 6-8 cups chopped romaine
1/2 c chopped cilantro
2 avocados, diced
1 c cubed sharp cheddar or Monterey Jack cheese (or a combination)
sour cream, corn tortilla chips or tortilla strips, and salsa for serving

Whisk together the dressing ingredients until combined. In a large bowl, toss the chicken, corn, tomatoes, beans, green onions, and red pepper with about 1/2 to 2/3 of the dressing. Cover and refrigerate for at least an hour or up to 8 hours. When ready to serve, toss the chicken mixture with the lettuce, cilantro, avocados, and cheese. Taste, add more dressing if needed. Serve immediately with sour cream, crushed tortilla chips, and salsa.

Slightly modified from Mel's Kitchen Cafe

Chicken and Asparagus Stir-Fry

Another asparagus dish! This is a quick and easy main dish stir fry. The girls go to a bible study by and for senior high kids on Monday nights and they bring dinner to eat before they get into the study. Each week has a different theme, some easy like this week's Asian, some a bit quirky like foods that are circles or colors or foods that start with the same letter as the first letter in your first name. I looked for an easy, spring stir fry for the Asian theme. Another winner from pinterest!

Chicken and Asparagus Stir-Fry
serves 4-5

1 Tbsp soy sauce
1Tbsp honey
2 boneless chicken breasts, cut into bite-sized pieces (about 1 inch)
1 Tbsp olive oil
1 bunch asparagus, cut into 1 inch pieces
4 coves garlic, thinkl sliced
2 scallions, chopped
2 tsp toasted sesame oil
1 tsp toasted sesame seeds

In a small bowl or in a ziplock bag combine soy sauce and honey. Add chicken and stir to coat. Set in the refrigerator until ready.

Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon and set aside.

Remove chicken from marinade and add to skillet (you may need to add more oil). Saute until nearly cooked through, about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Remove from heat and stir in the asparagus and sesame oil. Serve immediately with rice, garnished with toasted sesame seeds.

recipe from Gimme Some Oven