Chunky Chicken Salsa Salad Recipe
Try this Chunky Chicken Salsa Salad recipe and you will never regret. The combination used in this Chunky Chicken Salsa Salad is delightful. Try it now!
Summary
CourseAppetizer
Ingredients
| Garlic | 1 Clove (5gm), minced | |
| 1/2 pound boneless, skinless chicken breasts | ||
| Peach juice | 1 Can (10oz) | |
| Chili powder | 1/2 Teaspoon | |
| 1/4 teaspoon each ground cumin and seasoned salt | ||
| 1 head iceberg lettuce, rinsed and crisped | ||
| Frozen corn | 1 box, cooked, drained | |
| Cherry tomatoes | 1 Cup (16 tbs), halved | |
| 1/2 cup each sliced green onions and minced cilantro | ||
| Diced green chilies | 1 Can (10oz), drained | |
Directions
Bring 2 cups water to a boil; add garlic.
Add chicken breasts; simmer 10 to 15 minutes until cooked through.
Drain, cool and shred chicken breasts.
Drain peach slices, reserving 1/4 cup liquid; save remainder for other uses.
Cut peach slices in half and set aside.
Blend reserved peach liquid with chili powder, cumin and seasoned salt for dressing.
Set aside.
Cut lettuce into chunks.
Toss together lettuce chunks, shredded chicken, reserved peach slices, corn, cherry tomatoes, green onions, cilantro and diced green chilies.
Drizzle salad with dressing and toss well
Add chicken breasts; simmer 10 to 15 minutes until cooked through.
Drain, cool and shred chicken breasts.
Drain peach slices, reserving 1/4 cup liquid; save remainder for other uses.
Cut peach slices in half and set aside.
Blend reserved peach liquid with chili powder, cumin and seasoned salt for dressing.
Set aside.
Cut lettuce into chunks.
Toss together lettuce chunks, shredded chicken, reserved peach slices, corn, cherry tomatoes, green onions, cilantro and diced green chilies.
Drizzle salad with dressing and toss well
Chef
