Fresh Mexican Chicken Salad Recipe
Ingredients
| Head of lettuce | 1 Medium | |
| Kidney beans | 1 Can (10oz), drained | |
| 1 cup cooked skinless chicken, chopped | ||
| Green bell pepper | 1/2 Cup (16 tbs), chopped | |
| Scallions | 2 , chopped | |
| Coriander/ cilantro | 1/2 Cup (16 tbs), chopped | |
| 3 tablespoons chicken broth, either homemade or canned | ||
| 2 tablespoons corn oil or safflower oil | ||
| Red wine vinegar | 2 Tablespoon | |
| Lime juice | 1 Tablespoon | |
| Granulated Sugar | 1 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Chili powder | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
Directions
Rinse lettuce; drain, pat dry and shred.
Into a salad bowl place lettuce, beans, chicken, green pepper and scallions.
In a blender container combine cilantro, broth, oil, vinegar, lime juice, sugar, garlic, chili powder and salt.
Process until well mixed.
Pour over chicken mixture just before serving; toss lightly.
Into a salad bowl place lettuce, beans, chicken, green pepper and scallions.
In a blender container combine cilantro, broth, oil, vinegar, lime juice, sugar, garlic, chili powder and salt.
Process until well mixed.
Pour over chicken mixture just before serving; toss lightly.
Chef
