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Mexican Chopped Chicken Salad

Yield: 6 servings
Prep Time: 1 hour 25 minutes
Total Time: 1 hour 25 minutes

Ingredients

Dressing:

  • ½ cup apple cider or red wine vinegar
  • 6 tablespoons honey
  • 2 teaspoons ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Salad:

  • 4 cups cooked chopped chicken
  • 1 ½ cups fresh or frozen corn kernels, thawed if frozen
  • 1 cup chopped cherry or roma tomatoes
  • 1 (15-ounce) can black beans, rinsed and drained well
  • 3 green onions, white and green parts chopped
  • 1 (15-ounce) can olives, drained and cut in half
  • 1 red bell pepper, chopped
  • 3 small romaine hearts, chopped (about 6-8 cups)
  • ½ cup chopped cilantro
  • 2 avocados, diced
  • 1 cup cubed sharp cheddar or Monterey Jack cheese, or a combination
  • Sour cream, blue corn tortilla chips and salsa for serving

Instructions 

  • Whisk together all the dressing ingredients (or shake like crazy in a covered mason jar) until combined.
  • In a large bowl, toss the chicken, corn, tomatoes, beans, green onions, olives and red pepper with about 1/2 to 2/3 of the dressing. Cover and refrigerate for at least an hour or up to 8 hours.
  • When ready to serve, toss the chicken mixture with the lettuce, cilantro, avocados, cheese and the remaining dressing (to taste - you may not want to add it all).
  • Serve immediately with sour cream, crushed tortilla chips and salsa.

Notes

Chicken: a rotisserie chicken works great here, grilled chicken, or this simple skillet method.
Jicama: I didn't add this in the ingredients list but one time I made this and I added jicama to the lineup of crunchy vegetables and oh my, it was deliciousness.