Mexican Chicken Salad

The weather is hot, so we’ve been eating a lot of salads lately. We’ve also been using the grill a lot, keeping the heat outside and the kitchen cool. Today’s recipe combines both of these features, creating a main dish that’s perfect for summer.

Next time you make some BBQ’d chicken (perhaps for an upcoming 4th of July party), throw a few extra pieces on the grill. Anything with a Mexican, Mediterranean, or Asian flavor is fine. Chill the extra meat, remove any skin or bones, and use it the next day in this main dish salad. I love a dinner that can be thrown together in less than 30 minutes, especially when I don’t have to cook a thing.

If the salad alone doesn’t fill you up, try serving it with fresh or grilled fruit, quesadillas, or splurge and serve Dulce de Leche ice cream for dessert.

Continue reading