Mexican Chicken Salad

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1/4 cup cider vinegar
• 3 tablespoons honey
• 1 1/2 teaspoons cumin
• 1/4 teaspoon salt
• pepper
• 1 tablespoon olive oil
• 2 whole boneless chicken breasts, cut into 2 inch strips
• 1/2 teaspoon garlic salt
• 1 (16 ounce) package frozen corn
• 1 cup chopped plum tomato
• 1 (15 ounce) can black beans, rinsed and drained
• 5 green onions, chopped
• 1 red bell pepper, chopped
• 1 package mixed salad green
• 2 avocados, peeled and chopped
• 2 cups monterey jack cheese
• 3 cups slightly crushed blue corn tortilla chips
• 1 cup sour cream
• 1 jar thick & chunky salsa

Recipe

• 1 mix dressing ingredients and set aside.
• 2 heat oil in skillet.
• 3 sprinkle chicken* with garlic salt, then sauté in pan until no longer pink, about 5 minutes.
• 4 combined cooked chicken, corn tomatoes, black beans, onions and red peppers in a large bowl.
• 5 stir in dressing.
• 6 chill at least 1 hour.
• 7 (can be prepared the day before).
• 8 when ready to eat, combine chicken mixture with lettuce.
• 9 serve along with avocados, cheese, tortilla chips, sour cream and salsa.
• 10 each diner garnishes his own salad as desired.
• 11 *rotissirie chicken or left-over chicken works just great!