Southwest Chicken Salad

Southwest Chicken Salad

Fixings:

• 4 cups cubed rotisserie chicken
• 2 cups frozen corn, defrosted
• 1 cup hacked cooked sweet red peppers
• 1 cup hacked red or sweet onion
• 1 cup minced new cilantro

DRESSING:

• 3 tablespoons lime juice
• 3 tablespoons olive oil
• 4 teaspoons honey
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon stew powder
• 1/2 teaspoon coarsely ground pepper

Mixed greens:

• Torn blended salad greens and cut almonds

PITAS:

• Entire wheat pita pocket parts and lettuce leaves

WRAPS:

• Entire wheat tortillas and cut ready avocado

Bearings

In a huge bowl, join the initial five fixings. In a little bowl, whisk the dressing fixings; pour over chicken blend and throw to cover. Refrigerate until serving. Fill in as wanted.Ratatouille-zucchini-bruschetta.

Mixed greens: Top plate of mixed greens with chicken serving of mixed greens; sprinkle with almonds.Yellow-rice-red-bean.

Pitas: Line pita parts with lettuce leaves; load up with chicken plate of mixed greens.

Wraps: Place chicken plate of mixed greens askew on tortillas; top with avocado. Roll up. Appreciate it!White-chocolate-banana-split-cake.

Southwest Chicken Salad VIDEO