Friday, July 6, 2012

Tex-Mex Chicken Salad - Recipe for Leftover Chicken

Chicken salad brings back memories of my time at university.

I still have visions of the sweet cafeteria ladies scooping chicken salad drowning in mayonnaise with an ice cream scoop, plopping it between two slices of bread and serving it to you with a smile.

They had to know what they were serving was disgusting but somehow they made it a delightful experience at least until your first bite of the sandwich.

This Tex-Mex chicken salad is nothing like that horrible university version.

There's no mayonnaise, ice cream scoops or bread for that matter. Instead you make the dressing with low-fat sour cream, freshly squeezed lime juice, a big pinch of ground cumin and a tomato-based salsa.

Scoop it with tortilla chips and let the salty-savory Tex-Mex addiction take over!

Tex-Mex Chicken Salad
Recipe Inspiration: Fine Cooking Magazine

Make this recipe with LESS effort!
  • Use leftover cooked chicken
Time it takes: 10 to 15 minutes to prepare
Makes: 2 serving

2 tbsp low-fat sour cream
2 tbsp chunky salsa
1 tbsp freshly squeezed lime juice
Generous pinch of ground cumin
Salt and pepper

For the Salad
1/2 cup chopped leftover chicken
1/4 cup frozen corn, thawed
1/4 cup red bell pepper, seeded and diced
2 tbsp chopped green onions
1 tbsp chopped fresh cilantro
Tortilla Chips

In a medium bowl mix together sour cream, salsa, lime juice and cumin. Lightly season with salt and pepper.

Add chicken, corn, bell peppers, green onions and cilantro to bowl. Toss until ingredients are coated in sauce. Cover with plastic wrap and refrigerate for 30 minutes to let flavors meld.

Scoop with tortilla chips or spoon onto a flour tortilla and serve as a wrap.

Two more recipes you can make with leftover chicken!
Heart Healthy Buffalo Chicken Wraps
Super Healing Chicken Noodle Soup

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