Tex-Mex Chicken Salad

Pinterest has officially elevated my DIY hopes and dreams to Code Red over-achiever status.

And I can say this as a fact because I didn't actually have any DIY hopes and dreams until I stumbled upon the e-pinboard mega galaxy.  True story.  Not even in my acronym vocabulary.

And now...we've got some DIY built-in bookshelves for the living room in the works.  An entire wall of them.  Code Red!

And while my husband was busy doing this:

I was across the kitchen table doing this:

What can I say?  He loves math and engineering, and I like staying out of his way when the gears in his head are turning at warp speed.

And besides, tonight's dinner called for a quick and snappy recipe that could be made in a flash and gobbled up quickly, so as not to take too much time away from my crossword puzzle all the right angle and measurement drawing.  I had a DIY challenge of my own on my hands!

Cue this zesty chicken salad sitch.  It's fresh, it's cool, and it's got one heck of a kick!

I like my dinner that way.  Just like I like my men.  Man.  Whatever.

Tonight we're tossing roasted chicken, fresh salad greens, black beans and avocado with a creamy cilantro dressing.  And I literally mean tossing.  My favorite way to prepare this salad is to combine all the ingredients with the salad dressing in the largest plastic container that I own, snap on the lid, and shake until my arms get tired or I pull something.  Works like a charm.

Code red over-achiever status aside, dinner is a DIY project I love to tackle.  I'll leave the spatial planning and algebra to the big boys.

Whatever makes your skirt fly up, am I right?

Tex-Mex Chicken Salad
Adapted from Cooking Light Magazine
Yields 4 servings

1 lb boneless, skinless chicken breasts
1/3 c fresh cilantro, chopped
1/3 c light sour cream
1/3 c plain Greek yogurt, non-fat
1 tsp ground cumin
1 tsp chili powder
4 tsp fresh lime juice
4 c romaine lettuce, chopped
1 c grape tomatoes, halved
1 or 1/2 avocado, peeled and diced (depending on preference)
1/2 red onion, thinly sliced
1 15-oz can black beans, rinsed and drained
1/2 c frozen corn, thawed

Preheat the oven to 350 degrees F, and line a baking sheet with aluminum foil and cooking spray.  Sprinkle the chicken with salt/pepper, and roast for approximately 45 minutes, or until cooked through.  When cool enough to handle, chop into bite-size pieces.

Meanwhile, to prepare the dressing, combine first 7 ingredients (cilantro through salt/pepper) in a medium bowl, stirring well with a whisk.  Set aside.

Combine the chicken, lettuce, and remaining ingredients in a large bowl.

Drizzle dressing over the salad, and toss gently to coat.  Serve immediately.

1 comment:

Jo Harper said...

Ok I'll just say it: Being married to a MechE is the BEST THING EVER because they can build you anything you can think of!! Isn't it crazy??!! Hope those shelves turned out awesome! (I bet they did!)

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