Thursday, May 7, 2015

Avocado Chicken Salad

Ingredients:

1 chicken breast
¼ cup corn
¼ cup black beans
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt and pepper to taste
1/4 cup shredded sharp cheese
2-4 avocados, sliced in half with pits discarded

Method:

1.  Roast the chicken in 375 degree oven for 25-30 minutes or until well done.  Cool and shred with a fork.

2.  Drain and rinse black beans.

3.   Dice the  tomatoes and chop the cilantro and the green onions.

4.  Crush the corn chips.

5.  Slice the avocados and discard the pits.

6.  In a medium bowl, put the shredded chicken, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise and stir.  Sal and peppert to taste.  Spoon salad into halved avocados and top with cheese.

7.  Serve.

Tip:

1.  Leftover chicken can be used, which speeds up the prep process.

2.  Instead of serving in the avocado, you can dice up the avocado and mix with other ingredients and serve in a pita pocket.

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