A delicious lunch! I had some lovely leftover roast chicken and this made a superb salad. I added some of the spices from the chicken rub to the dressing, along with a big shot of green habanero sauce for zing. I also added some raw onions and garnished with toasted sunflower seeds. This is a very tasty salad, perfect for hot weather as it is light, but satisfying. The salsa alone was so tasty I ate the rest with a bit of avocado. The chicken is quite peripheral-- omit it and add some cubes of queso fresco, you will never miss the meat.
COOK THE ISSUE 2010
Cook the Issue 2010: Southwestern Chicken Salad with Tomato and Black Bean Salsa
By Pielove, member
July 21st, 2010
Recipe Used: Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa
posted in: Gallery, Cook the issue 2010
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