Easy Back to School Recipe shared from resident chef, Teresa Pierce, Milestone Center!
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Fiesta Chicken Salad
Ingredients
2 lbs. boneless, skinless chicken breast
5 limes (3 for marinade; 2 for guacamole)
2 ripe avocados
Fresh cilantro, chopped (1/4 cup for marinade; 2 tbsp for guacamole)
1 red onion, diced (1/2 of onion for the salad; 1/4 cup for guacamole)
2 tbsp taco seasoning
2-3 garlic cloves
1 tbsp honey
Salt & pepper
1 ear corn, kernels cut off cob
1/2 red bell pepper, finely chopped
1/2 cup chopped tomato
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- Marinate chicken (recipe below); refrigerate 2 hours to overnight
- Make guacamole (recipe below); cover as indicated and refrigerate
| Chicken marinade
Juice of 3 limes 1/4 cup chopped fresh cilantro 2 tbsp. taco seasoning 2-3 cloves chopped garlic 1 tbsp honey
Mix together and pour over chicken. Marinate 2 hours to overnight.
|
Guacamole
2 ripe avocados Juice of 2 limes 1/4 cup diced red onion 2 tbsp chopped fresh cilantro Salt & pepper to taste
Mix together w/ masher, in food processor, or stand mixer. Cover with plastic wrap completely touching top of guacamole to prevent browning; then cover the container.
|
Next:
- Grill marinated chicken; then dice and chill
- Remove corn from cob; sauté in vegetable oil for about 1 minute; then chill
- Combine corn, peppers, 1/2 red onion, tomato and chicken
- Fold in guacamole
- Taste and season w/ salt and pepper
Serve with tortilla chips or in lettuce wraps.
**** Teresa Notes: If you don’t have a lot of prep time and don’t want to grill and marinate your own chicken, you can take a shortcut and use a rotisserie chicken from the grocery.
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