Chicken Salad Recipe
Dressing
1/4 cup cider vinegar
3 tablespoons honey
1 1/2 teaspoons cumin
1/4 teaspoon salt and pepper
Chicken Mixture
1 tablespoon olive oil
2 whole boneless chicken breasts, cut into 2 inch strips
1/2 teaspoon garlic salt
1 (16-oz) package frozen corn
1 cup chopped plum tomatoes
1 (15-oz) can black beans, rinsed and drained
5 green onions, chopped
1 red bell pepper, chopped
Salad
1 package mixed salad green
2 avocados, peeled and chopped
2 cup monterey jack cheese
3 cup slightly crushed blue corn chips
1 cup sour cream
1 jar thick & chunky salsa
Mix dressing ingredients and set aside.
Heat oil in skillet.
Sprinkle chicken with garlic salt, then saute 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.
When ready to eat, combine chicken mixture with lettuce.
Serve along with avocados, cheese, tortilla chips, sour cream and salsa
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