SANTA FE CHICKEN SALAD
Roasted Corn & Black Bean Salsa is added to chicken, peppers, avocado, onion, romaine and cilantro in this bold salad. Serve with an ice cold margarita, blue corn tortilla chips and additional Roasted Corn & Black Bean Salsa.
Ingredients1 lb. Chicken, thighs or breasts, boneless and skinless, chopped
Salt and pepper to season
1 Jicama, peeled and cut into 1/8-inch strips
1 Red pepper, sliced into thin strips
1/2 cup Red onion, thinly sliced
1 jar Robert Rothschild Farm Roasted Corn and Black Bean Salsa
1 Avocado, ripe, diced
6 cups Romaine lettuce leaves, chopped
1/4 cup Cilantro, chopped
4 oz. Blue corn chips
Season the chicken with salt and pepper. Over medium high heat in a nonstick skillet, sauté until cooked through. Set aside to cool slightly. (You may also cook chicken ahead and chill). In a large bowl combine jicama, red pepper and onion. Add the chicken and gently fold in the salsa and avocado. Divide the lettuce between four plates. Divide the chicken mixture evenly for each salad, topping the lettuce. Finish with a sprinkle of cilantro and serve with blue chips around the salad.