The Recipe: Just in time for Cinco de Mayo or, y'know, a weeknight supper all summer long, a "Mexican" chicken salad, just cooked chicken tossed in a lime and yogurt vinaigrette with black beans, jicama, corn and tomatoes. It's easy, it's tasty and the jicama gives the salad great "crunch". If you're new to jicama, you'll want to check out Vegetables 101: What Is Jicama? You'll be glad you did!
Weight Watchers Friendly, just 3 PointsPlus per cup! Low Carb too!
The Conversation: Chicken, the culinary chameleon.
My favorite just-turned-twelve-year old has a cautious palette, he just doesn’t like surprises. But during a Florida beach vacation last year, he worked up the gumption to try alligator. “It tastes like chicken,” he reported later, obviously surprised that something so exotic could taste so familiar.
That’s the funny thing about chicken, right? Other meats “do” often remind us of chicken. But chicken is itself a culinary chameleon, it easily adapts to different flavors. We loved this Mexican Chicken Salad but we also love Asian Chicken Salad and Chicken Greek Salad with Simple Hummus. What’s next, I wonder?!
MEXICAN CHICKEN SALAD
Time to table: 50 minutes
Makes 7 cups
- 1/4 cup (60g) non-fat Greek yogurt
- Zest of a lime
- Juice of a lime (about 1-1/2 tablespoons)
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped green onion
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1 teaspoon cumin
- 1 teaspoon kosher salt (see ALANNA’s TIPS)
- Freshly ground pepper to taste
- 1 rotisserie chicken
- 1/2 15-ounce can black beans, rinsed and drained
- 1 small jicama, peeled and diced (about 1 cup)
- 2 ears corn, kernels sliced off (about 1 cup)
- 1 large tomato, cubed (see TIPS)
- Lettuce leaves
- Small tomatoes, jicama slices, chopped cilantro, avocado slices for garnish
LIME-YOGURT VINAIGRETTE Mix all ingredients in a small food processor or by hand with a whisk. Can be made ahead.
CHICKEN SALAD Pull the skin off the chicken, then the meat off the bones. Cut into bite-size pieces and refrigerate until ready to mix.
Prep the veggies.
Combine the chicken, veggies and Lime-Yogurt vinaigrette.
TO SERVE Line a large bowl with lettuce leaves, spoon salad into leaves.
MAKE-AHEAD Can be made up to 8 hours before serving.
MORE IDEAS Cut corn tortillas into strips or wedges and bake until crisp; break into pieces and sprinkle over top. Serve with warm tortillas or soft whole lettuce leaves on the side for “wraps”. Use the chicken mixture as the meat topping for Mexican Pizza (Oaxaca Tlayuda).
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