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Recipe: Fiesta Chicken Salad

July 13, 2012

This is one of our favorite recipes of all time. It is a main dish salad and so appropriate for a summer meal on the patio, but we eat it year-round. It has the three most important qualities – quick, easy, and delicious!

Chicken Fiesta Salad

This will feed a crowd (like 8-10 main dish servings, so feel free to half the recipe – but leftovers of this go fast at my house!)

  • 3 heads romaine lettuce, shredded
  • 1 can black beans, rinsed
  • 1 1/2 cups frozen corn, thawed (you can use canned whole-kernnel, drained)
  • 2 cups Mexican cheese, shredded, (I think the Mexican mix is generally Monterey jack, cheddar, and motzerlla)
  • 1 avacado, diced
  • Fresh cilantro, optional and to taste (maybe 1/4 to 1/2 a cup)
  • 1 rotisserie chicken, chopped and cooled
  • Tortilla chips (Our favorite is the Cool Ranch Doritos.)

Toss all the vegetables, cheese, and chicken together. Top each serving with some crushed chips. We serve it with both salsa and Ranch dressing. 

I often buy chicken in bulk and boil or roast a few at a time and then de-bone and freeze the meat. It is not at necessary that the chicken you use be a rotisserie one – but it does make it quick. 🙂



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