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?
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. 🙂
All This Cake 