Friday, May 1, 2009
Chili Chicken Salad
Scrounging for salad ingredients in my pantry and fridge (and sometimes freezer!) always makes for a fun experiment. This salad, with its avocado, roasted corn and spicy chicken, is Mexican-inspired. Take advantage of the warm weather and try grilling your chicken! Or, if you're cooking it on the stove, steal my boyfriend's trick of mixing a little olive oil with a plentiful dose of your favourite hot sauce (we like Trader Joe's chili sauce--it's smoky and tangy without being over-the-top hot) and cook the chicken in this delish mixture. This salad would be delicious with black beans for some extra protein or as a substitute for the chicken if you don't eat meat. I added sunflower sprouts, which make a great addition to any salad--they're crunchy and full of minerals like calcium, iron, potassium and magnesium.
Ingredients (makes 2 salads):
1 package salad greens
1 package sunflower sprouts
2/3 avocado, thinly sliced
1 cup frozen corn kernels
2 small or medium tomatoes
2/3 lb. chicken breast
hot sauce and dressing of your choice to taste (I like Annie's Organic Cowgirl Ranch)
1. Preheat oven to 400º. Wash and dry veggies. Slice tomatoes and avocado.
2. Spread corn onto a baking sheet and roast for about 15 minutes. You can heat it in the microwave instead to save time, but roasting gives the corn a wonderful flavour.
3. Slice chicken into bite-size pieces and cook. Top greens with corn, chicken, tomato and avocado. Top with a little dressing and enjoy!