SONORAN CHICKEN SALAD

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Sonoran Chicken Salad image

From the Sonoran Grill cookbook. A light salad with lemon/lime dijon dressing and a little "kick" from crushed red pepper and chile de arbol (not sure how much heat this adds - use your discretion). Prep time does not include cooking time for chicken or the one hour for the dressing to stand before serving. I love to use rotisserie chickens as I think they add flavor to the salad.

Provided by DailyInspiration

Categories     Salad Dressings

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

3/4 cup olive oil (This sounds like too much oil for my tastes, however, use as desired)
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon Greek oregano
1/2 teaspoon italian seasoning
1 pinch crushed red pepper flakes
1 arbol chile
1/4 teaspoon salt
1 lb cooked chicken, shredded
1 avocado, diced
1 cup jicama, julienned
1 red bell pepper, diced
1/2 bunch fresh cilantro, chopped
1/4 cup green onion, chopped
1/2 cup white corn
1 head romaine lettuce

Steps:

  • Whisk dressing ingredients together and let stand for at least 1 hour, allowing flavors to blend. Combine all other ingredients, except lettuce, and gently mix in dressing and let chill. Serve on a bed of romaine lettuce.

Nutrition Facts : Calories 467.9, Fat 37.5, SaturatedFat 5.9, Cholesterol 56.8, Sodium 180.1, Carbohydrate 13.3, Fiber 6.6, Sugar 3.4, Protein 21.9

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