Southwestern Recipes
Mexican Chicken Salad
Yield: 4 servings
Ingredients
- 2 whole boneless, skinless chicken breasts, halved
- 2/3 cup fresh lime juice
- 2/3 cup garlic flavored olive oil
- 1/3 cup chopped cilantro
- 1/2 cup chopped shallots
- 1/2 teaspoon salt
- 1 cup crushed salsa flavored tortilla chips
- 2 cups shredded Napa cabbage
- 2 cups shredded spinach
- 1 (15 ounce) can corn with peppers
- 1 red bell pepper, julienned
- 2 plum tomatoes, chopped
- 1 avocado, peeled and diced
- 1/2 cup crumbled feta cheese
Instructions
- Cut chicken crosswise into 1/2 inch pieces and place in bowl.
- In medium bowl, whisk together lime juice, olive oil, cilantro, shallots and salt. Reserve 1/2 of mixture for dressing and pour remainder over chicken, tossing to coat.
- On piece of wax paper, place tortilla chips. Roll chicken pieces in chips, coating well. Place chicken in single layer on greased baking sheet.
- Bake in 400 degrees F oven for about 20 minutes, or until brown and fork can be inserted in chicken with ease.
- In large bowl, mix together cabbage, spinach, corn, red pepper, tomatoes, avocado and feta cheese. Pour reserved dressing over mixture and toss gently.
- Place cabbage mixture on platter or in large shallow salad bowl and arrange chicken on top.
Attribution
Recipe and photo used with permission from:
National Chicken Council
Recipe submitted by Jeanette Atwood Oklahoma City, Oklahoma.