I’ve been experimenting with food recently, mostly in an effort to find ways to spice up bland chicken meals. Tonight I tried my own take on a Mexican Chicken Salad and it was very tasty… though I completely forgot to top it off with sour cream 😦 for shame.
I’m not good at writing up recipes, since I don’t measure anything, but here’s my Mexi-Chicki salad “recipe” for one.
1 skinless, boneless chicken breast, sliced.
about 1/2 cup of black beans (seasoned).
about 2 tbsp chunky salsa.
Season the chicken with chili powder, black pepper, cumin and lime juice to taste.
Add a few pieces of sliced onions and red bell pepper.
Heat this up with some olive oil.
Make a nice bed of greens, layer on the salsa and the beans (and light sour cream. ack! I can’t believe I forgot this). Add on the chicken and voila!
I also made myself a nice little quesadilla to go along with it by melting some reduced fat, shredded Mexican cheese in a fajita tortilla.
Overall, it was quick and easy and the flavors blended well. I found that the red bell pepper added an extra something to the flavor combination. If I had some tomatoes, I would have added those as well.