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Santa Fe Chicken Salad
Donna Smith
The dressing is best if made about one hour before serving.
Ingredients
4 boneless chicken breasts
2 large tomatoes, cut into wedges
1/2 cup sliced red onion
1/2 cup fresh cilantro
1/3 cup olive oil
1/4 cup lemon juice
2 tablespoons minced green onion
1 tablespoon minced jalapeņo
1 tablespoon Dijon mustard
2 cloves of garlic, minced
Salt and pepper, to taste
Tortilla chips
Lettuce
Avocado slices, optional
Directions
Cook the chicken and shred. Combine the warm shredded chicken, tomatoes, onion and cilantro in a bowl.
About an hour before serving, combine the oil, lemon juice, green onion, jalapeņo, mustard, garlic, salt and pepper in a small bowl. Mix well.
Just before serving, pour this mixture over the warm chicken and stir to combine. Spoon onto lettuce-lined plates and top with crushed tortilla chips and avocado slices, if desired.
Suggestions
Great served with a bowl of black bean soup.
