Chicken Fiesta Salad Wraps

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Want to make the easiest meal ever out of the abundant peppers, onions, tomatoes and lettuce this time of year?

(Ok, and a few out of season items too!)

Here’s one for ya:

Chicken Fiesta Salad!

Take some leftover cooked chicken. Or cook a few chicken breast. Or pick up a rotisserie chicken…you get the idea. I like to use 2 chicken breasts to make enough to serve 2-3 people. Multiply this recipe as needed for your home. 🙂

Add 2-3 ripe, delicious tomatoes, finely chopped. ( I food process all the veggies together.)

Mix with 2 minced serrano or jalapeno chilies. I have serranos from my CSA, Which is great because they are my fave. 🙂

How much do I love the hand-written tag btw?

How much do I love the hand-written tag btw?

Toss in 1/2 of one minced onion. I like white or yellow.

Throw in a handful of cilantro, chopped.

Squeeze 1/2 of a lemon over the top.

Drizzle with olive oil, about 2 tbsp.

Sprinkle with a good quality sea salt.

Stir to combine.

Serve cold  with corn chips, if dietary restrictions permit. I can’t eat  much corn, so I roll these up in big leaves of lettuce that have been comin’ in my box lately. 🙂

Other serving ideas: Serve warm, as taco filling. Serve cold or warm as a salad topping. Mix with avocado and eat it with a fork. My personal fave? Serve it with margaritas. Yep.

It is good no matter how you eat it. 🙂

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Celebrating Cilantro

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Ok, so I have an herb obsession.

I have been collecting dried herbs from KMK Farms via The Farmer’s Daughter CSA for weeks, and discovered this morning that I have quite a stash.

herbs

The mason jar is FULL of dried mint. Makes the best tea ever. One of the bags lost its label, so I call it my “mystery herb”. One day I will remember what it was I’m sure. The plant? It’s a basil tree. Yeah. Tree. Lives inside or out (depending on season) and will live for at least five years. Leaves look like thyme but smell and taste like a mild basil. Kind of amazing. Not “frankenfood” by the way, just grafted. Kind of a fun “bonzai” type hobby plant too. I got distracted, sorry.

As much as I love to have dried herbs around, there is just nothing like fresh.

My favorite? Cilantro. Hands down. I LOVE the stuff. I use is instead of lettuce on tacos, chop it up into a spicy chicken salad, and have even juiced it with fruits and veggies. No matter how much I eat, I can’t seem to get enough of the stuff.

I opened my CSA box this week and saw the most gorgeous cilantro ever. It was so full and beautiful… and the smell. OMG.

Really, though, the results of Farmer’s last week were just gorgeous all the way around:

csabox2

Cilantro on the right. I mean, just look at that. ❤

Want to make a fun sauce for tacos or dressing for a cilantro salad? It’s easy-peasy.

Take 1/2 of a  bundle of cilantro, chopped, and pop it in a blender or food processor.

Puree with:

1 cup of sour cream

2 jalapeno peppers

a heavy pinch of salt

Two peeled avocados

Once smooth, squeeze the juice of one lime in and puree until combined. If its too thick, add a bit more sour cream.

SOOO delicious, especially on fish tacos or over a mixed green salad w/chicken, tomatoes, fresh cilantro and some good quality corn chips crushed over it.  Simple and delicious!

Cilantro is loaded with good-for-you goodness. I went through a detox at the beginning of the year and cilantro was an important part of my cleansing process. It leaches heavy metals out of your body, which may result in a headache when eaten in large quantities, but I stuck it out, figuring it was doing its job! Here’s more info on this wondrous herb:

cilantro

Cilantro season doesn’t last nearly as long as I want it to, so I’m eatin’ it up while I can. I’m also apparently stock piling any and all other herbs available.

Even mystery ones.