Mexican Fiesta Chicken Salad Food

ENSALADA DE POLLO RECIPE

Steps:

• Start by cooking the vegetables. Place the potato cubes in a pot of salted boiling water, and boil until the potatoes are just fork tender (about 8 minutes).
• In a separate medium sized pot, simmer the carrots, peas, and corn together until they are just cooked through (about 3 minutes).
• In a large bowl, mix together the mayonnaise, sour cream, yellow mustard, lime juice, and jalapeno brine. Add in the chicken, salt, potatoes, and vegetables, and toss to coat. Taste and adjust salt to your preference.
• Chill in the refrigerator for 1 - 2 hours before serving.

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 FIESTA SALAD

Steps:

• In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.

MEXICAN FIESTA CHICKEN

Steps:

• Sweat onions until soft.
• Add jalopenos, continue to cook for a minute or two.
• Add corn, both beans, tomatoes, salsa, seasonings.
• Cook for about an hour over med/low heat (should just be simmering.) Add cilantro, then taste. Adjust seasoning to your preference.
• Add chicken, simmer until chicken is cooked through.
• serve over brown rice. I personally like to put a tortilla in a bowl, then rice then top the rice. Garnish with cheese and sour cream.

FIESTA BLACK BEAN SALAD

Steps:

• Combine ingredients, mixing well.
• Cover and refrigerate for several hours before serving.
• Note: the best way to dice an avocado is to cut it in half up to the seed all the way around, wiggle it apart, take a knife and pry out the seed, then cut the flesh into a cross-hatch without cutting through the skin, then scooping out the fruit with a larger thin spoon, as close to the skin as you can get.