Green Mexican Chicken Salad
Directions
- 1Add your sauce ingredients (avocado, lime juice, Greek yogurt, light mayo, 1/2 bunch cilantro, green onion stems, honey, garlic powder, onion powder, pepper, pickled jalapeños, jalapeno brine, and 1 1/2 tsp salt) into a blender.
- 2Blend until smooth.
- 3Shred the rotisserie chicken.
- 4Add the shredded chicken, diced cabbage, diced red onion, strained and rinsed black beans, strained and rinsed corn, and the sauce into a large bowl.
- 5Mix well.
- 6Cover and place in fridge for at least 1 hour minimum.
- 7Try and adjust salt to taste.
- 8Serve over tostadas with hot sauce and enjoy.
Ingredients
- 1 rotisserie chicken, shredded
- 0.25 head cabbage, diced
- 0.5 red onion, diced
- 8 oz canned black beans, strained & rinsed
- 8 oz canned corn, strained & rinsed
- 1 avocado
- 2 limes, juiced
- 1 c Greek yogurt
- 0.25 c light mayo
- 1 bushel cilantro, divided
- 3 green onion stems (just the greens)
- 0.5 tsp honey
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp pepper
- 2 pickled jalapeños
- 0.25 c jalapeno brine
- 1.5 tsp salt
Equipment
blenderlarge bowl
Tips
- Make sure to pay the rotisserie chicken tax when shredding.
- Chill the salad in the fridge for at least an hour for best results.
- Adjust salt to taste.
- Serve over tostadas with hot sauce.
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