Saturday, May 2, 2015

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

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

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

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