Mexican Chicken Salad
2 whole boneless, skinless chicken breasts, halved
2/3 cup fresh lime juice
2/3 cup garlic flavored olive oil
1/3 cup chopped cilantro
1/2 cup chopped shallots
1/2 teaspoon salt
1 cup crushed salsa flavored tortilla chips
2 cups shredded napa cabbage
2 cups shredded spinach
1 (l5 oz) can corn with peppers
1 red bell pepper, julienned
2 plum tomatoes, chopped
1 avocado, peeled and diced
1/2 cup crumbled feta cheese
Cut chicken crosswise into 1/2-inch pieces and place in bowl. In medium bowl,
whisk together lime juice, olive oil, cilantro, shallots and salt. Reserve 1/2
of mixture for dressing and pour remainder over chicken, tossing to coat. On
piece of wax paper, place tortilla chips. Roll chicken pieces in chips,
coating well. Place chicken in single layer on greased baking sheet. Bake in
400 F oven for about 20 minutes, or until brown and fork can be inserted in
chicken with ease. In large bowl, mix together cabbage, spinach, corn, red
pepper, tomatoes, avocado and feta cheese. Pour reserved dressing over mixture
and toss gently. Place cabbage mixture on platter or in large shallow salad
bowl and arrange chicken on top. Makes 4 servings.
Jenn B aka Mom2Sam and Tiny
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