Mexican Chopped Chicken Salad Food

MEXICAN CHOPPED SALAD WITH BBQ CHICKEN

Steps:

• In a small bowl mix together the cumin, garlic powder, chile powder, salt and pepper.
• Place the chicken on a plate and brush with about 1 teaspoon of oil. Rub the chicken with the spice mixture. If you have time you can let it marinade for 30 minutes or up to 4 hours in the refrigerator.
• If cooking the chicken on the stove top: In a large saute pan over medium heat, add 1 tablespoon of oil. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and no longer pink.
• If Cooking on the Grill: Brush the grill with the remaining oil. Grill the chicken for about 5 to 6 minutes per side or until cooked through and no longer pink.
• Transfer the chicken to a bowl and let it rest for 5 minutes, then slice it. Add the BBQ sauce and toss to combine.
• In a small bowl whisk all the ingredients together. Or place all the ingredients in a lidded jar and shake well. Set aside
• Place the lettuce, corn, tomatoes, onions and garbanzo beans into a large salad bowl. Drizzle some of the vinaigrette and toss to combine. Add the avocado and toss gently. Add more vinaigrette if need it.
• Top with sliced chicken. Garnish with tortilla strips and chopped cilantro. Drizzle some BBQ sauce on top if desired. Serve

MEXICAN CHICKEN SALAD

Steps:

• For the dressing, in a small bowl combine the apple cider vinegar, honey, cumin, chili powder, 1/4 teaspoon salt, and cayenne pepper, and mix well with a wire whisk; set aside.
• If you are making the salad components ahead of time, refrigerate this dressing.
• Heat the olive oil in a 12" skillet. Sprinkle the chicken with 1/2 teaspoon salt, then saute it in the skillet with the minced garlic, stirring frequently, until it is cooked through to 165 F , about 5 to 7 minutes.
• Combine the cooked chicken, corn, red onion, tomatoes, black beans, and red bell peppers in a large bowl.
• Stir in the apple cider vinegar dressing.
• Cover and chill this mixture for at least 1 hour. (we usually prepare the chicken and vegetable mixture up to this point and chill it until the next day.)
• When you are ready to eat, combine the chicken mixture with the lettuce in a pretty salad bowl.
• Serve the salad along with the avocados, cheese, tortilla chips, sour cream, and salsa. Each diner garnishes his own salad as desired.

MEXICAN CHOPPED CHICKEN SALAD

Steps:

• In a large bowl, combine all salad ingredients together.
• In a small bowl stir all dressing ingredients together.
• Pour dressing over salad, gradually, as you toss to combine, then gradually add more dressing until salad is coated in dressing. Add salt to taste, as needed.
• Serve on bread, in a wrap, over greens or dip style with tortilla chips. Enjoy!

CHOPPED CHICKEN SALAD

Steps:

• Mix all ingredients. Toss with balsamic vinaigrette to taste.

MEXICAN CHICKEN SALAD

Steps:

• Mix dressing ingredients and set aside.
• Heat oil in skillet.
• Sprinkle chicken* with garlic salt, then sauté in pan until no longer pink, about 5 minutes.
• Combined cooked chicken, corn tomatoes, black beans, onions and red peppers in a large bowl.
• Stir in dressing.
• Chill at least 1 hour.
• (can be prepared the day before).
• When ready to eat, combine chicken mixture with lettuce.
• Serve along with avocados, cheese, tortilla chips, sour cream and salsa.
• Each diner garnishes his own salad as desired.
• *Rotissirie Chicken or left-over chicken works just great!