Green Mexican Chicken Salad

90 mins
Serves 1
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Directions

  1. 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.
  2. 2Blend until smooth.
  3. 3Shred the rotisserie chicken.
  4. 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.
  5. 5Mix well.
  6. 6Cover and place in fridge for at least 1 hour minimum.
  7. 7Try and adjust salt to taste.
  8. 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.