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Volume III
May 11, 2012

Weekly Home / Recipe Center

Mexican Chicken Salad

Serves 4


1/4 cup apple cider vinegar
3 tablespoons honey
2 teaspoons cumin
1 tablespoon chili powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons olive oil
4 boneless skinless chicken breast halves
1/2 teaspoon salt
3 cloves garlic, minced
1 (16-ounce) package frozen corn
1/2 cup chopped red onion
2 cups grape tomatoes
1 (15-ounce) can black beans, rinsed and drained
2 chopped red bell peppers
1 (10-ounce) package mixed lettuce
2 avocados, peeled and chopped
2 cups shredded pepper jack cheese
4 cups blue corn tortilla chips
1 cup sour cream
1 (10-ounce) jar thick and chunky salsa

For dressing, in small bowl combine vinegar, honey, cumin, chili powder, 1/4 tsp. salt, and cayenne pepper and mix well with wire whisk; set aside. Heat olive oil in 12" skillet. Sprinkle chicken with 1/2 tsp. salt, then saute in skillet with garlic until cooked through, about 5 to 7 minutes. Combine cooked chicken, corn, red onion, tomatoes, black beans, and red peppers in large bowl. Stir in dressing. Chill at least 1 hour. (I prepare it up to this point and chill until the next day.) 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. Serves 6 to 8


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