Saturday, May 2, 2020

Tex-Mex Chicken Salad

Add some pizzazz to your weekend cooking with a chicken salad bursting with Tex-Mex flavors. The combination of textures, flavors and healthy ingredients make this a stand-out for lunch or dinner. Make the salad a few hours before serving refrigerate for flavors to meld. The salad is best eaten the day it's made. Use a rotisserie chicken as a time saver. Salad options for serving include:Romaine lettuce leaves, edible taco shell, flour tortilla. Pump up the hotness level by increasing spices equally to 1/2 teaspoon each and adding in  diced jalapeno pepper.    
Recipe serves 4 and is an Ever Ready Special. 
  • 3 cups cooked shredded chicken 
  • 1/3-1/2 cup diced red onions
  • 1 cup mini red and yellow peppers, diced
  • 1 cup grape tomatoes, diced 
  • 1 cup fresh corn or frozen corn thawed  (I used 1/2 can Seamfresh corn)
  • 1 cup black beans, rinsed and drained 
  • 1 cup light mayonnaise or combination half Greek Yogurt and half light mayonnaise 
  • 1/4 teaspoon each paprika, chili powder, cumin
  • Lime juice 
  • 2 avocados, pitted and diced
  • In a small bowl mix spices and mayonnaise mixture with 2 good squeezes of lime. Mix well and set aside. 
  • In a large bowl combine shredded chicken, onions, peppers, tomatoes, corn, and beans. 
  • Mix in as much mayonnaise mixture needed to moisten veggies.
  • Refrigerate for a few hours. Serve with avocado slices. 

Weekend Round-Up Cinco de Mayo Recipes

1 comment:

  1. I love Tex-Mex - Thanks for sharing at the What's for Dinner party - have an awesome week!


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