This is a recipe you should get up and make right away. It is AMAZING! The flavors are astounding and all the colors make it a truly beautiful salad. So, what are you waiting for?! Get in that kitchen and make some Mexican Chicken Salad!!!
- 1/4 cup white vinegar
- 1 1/2 teaspoons Super Sweet Blend
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Coconut oil cooking spray
- 2 boneless, skinless chicken breast halves (cut into 1-inch cubes)
- 1 clove garlic, minced
- 1 cup frozen (thawed) corn
- 1 cup chopped ripe tomatoes
- One 15-ounce can black beans, drained
- 2 green onions, chopped
- 1 bell pepper, seeded and chopped
- Romaine lettuce
- Shredded mozzarella cheese
- Greek Yogurt
- Salsa
2. Spray a skillet with coconut oil cooking spray. Turn on medium. Place chicken cubes and garlic in the skillet and cook until no longer pink in the center. This takes about 5 or 10 minutes.
3. Place chicken, corn, tomatoes, beans, green onions, and bell pepper in a large bowl and stir to combine. Add the dressing and toss until well coated. Cover with plastic wrap and chill at least 1 hour.
4. When ready to serve, combine chicken mixture with romaine lettuce. Top with cheese, Greek yogurt, and salsa, if desired.
