Spicy Chicken Salad

This salad is a great one to make in the summer when many of the veggies can come from your garden!

Spicy Chicken Salad

Mix marinade/dressing together first in small bowl:

1/2 cup peanut oil (if not having with chicken, use only 1/3 cup oil)

1 lime - juiced                                  

1 Tablespoon Agave or honey

1 teaspoon each; chili powder & cumin

1/2 teaspoon each; garlic powder, onion powder,  & salt

1/4 teaspoon ground black pepper

                                                           

1 can Green Giant Nibblet corn - drained  1 can black beans - rinsed & drained

1/2 large or 1 medium cucumber - peeled, deseeded & chopped

1 small zucchini - chopped                                           1 medium tomato - chopped

1 bell pepper (any color) - chopped                           3 radishes - sliced

1 bunch green onions - chopped                                1/2 cup fresh cilantro - chopped

2 jalapeno peppers - minced                                       3 boneless, skinless chicken breasts

salad greens - whatever you like but keep separate from other veggies.

Queso Fresco cheese

* First mix together the marinade/dressing in a small bowl. Then chop the chicken into pieces about

one inch long, but about 1/4 inch. Place chicken into a medium bowl and take about 1/8 cup of the

marinade and mix into the chicken. Set aside while you prepare the veggies.

* Mix together in a large bowl; corn, black beans, cucumber, zucchini, tomato, bell & jalapeno peppers,

onions, radish, and cilantro. 

* Over medium high heat in a medium fry pan sauté the chicken until completely cooked. I usually check by cutting one of the biggest pieces in half. Once completely cooked, drain off any liquid and place into

a bowl.

* Pour remaining dressing/marinade onto the veggies in the large bowl and toss to coat.

* Put some of the salad greens on a plate or in a bowl, put about 1/3 cup of chicken on greens, then as much of the veggie mix as you would like, I am guessing that's about a cup and a half. Top with some of the cheese crumbled on the top.

* You can leave off the chicken and cheese if you want to keep it all veggie, and it's still delicious!

* I keep the chicken, veggie mix, and salad greens all separate so you can keep them nicely for left-overs the next day. This keeps well. You could also make it ahead and then pull it all out to serve.

* I would say it serves about 6 to 8 people.