Mexican Chicken Salad

Mexican Chicken Salad

– Dressing:
**1/4cup cider vinegar
**3 tablespoons honey
**1 1/2teaspoons cumin
**1/4teaspoon salt and pepper

– Chicken Mixture:
**1 tablespoon olive oil
**2 whole boneless chicken breasts, cut into 2 inch strips
**1/2 teaspoon garlic salt
**1 (16 ounces) package frozen corn
**1 cup chopped plum tomatoes
**1 (15ounces) can black beans, rinsed and drained
**5 green onions, chopped
**1 red bell pepper, chopped

– Salad:
**1 package mixed salad green
**2 avocadoes, peeled and chopped
**2 cups monterey jack cheese
**3 cups slightly crushed blue corn chips
**1 cup sour cream
**1 jar thick & chunky salsa


  1. Mix dressing ingredients and set aside.
  2. Heat oil in skillet.
  3. Sprinkle chicken with garlic salt, then sauté in pan until no
    longer pink, about 5 minutes.
  4. Combined cooked chicken, corn tomatoes, black beans, onions and red peppers in a large bowl.
  5. Stir in dressing.
  6. Chill at least 1 hour.
  7. When ready to eat, combine chicken mixture with lettuce.
  8. Serve along with avocados, cheese, tortilla chips, sour cream and salsa

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