Southwestern Chicken Salad
(Four servings)
2 C diced rotisserie chicken (boned and skinned)
2 C cooked brown rice and quinoa (see recipe)
1/2 avocado chopped
2 C diced tomatoes
1/2 bell pepper (red or your choice) diced
1/2 diced onion
Garlic clove minced
1 bunch fresh cilantro chopped
2 jalapeno peppers seeded and membrane removed finely diced
Combine all ingredients in a large bowl
Dressing:
1 T cumin ground
2 T fresh-squeezed limejuice
Tabasco sauce to taste
1 T olive oil
Lightly toast cumin and cool or put in small bowl adding lime, hot sauce and drizzle in oil. Pour over salad and toss.
Serve over a bed of romaine lettuce.
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