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Chopped Salad

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Course: Appetizer, dinner, lunch, Main Course
Ingredients Method

Ingredients
  

Salad
  • 1/2 large red onion diced
  • 1 red bell pepper diced
  • 1 avocado diced
  • 2 jalapeno diced
  • 1/3 cup feta crumbled
  • 1 large tomato diced
  • 1/2 cup canned corn
Dressing
  • 2 tablespoons Mexican Crema sour cream or mayo
  • Juice form 1/2 lime
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon honey
  • 1 teaspoon hot sauce
  • 1 tablespoon olive oil
Chicken
  • 1 chicken breast
  • 2 tablespoons olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin

Method
 

Chicken
  1. Season your chicken with all the spices and oil and bake in your preheated oven at 450 degrees for 20-35 minutes depending on the size of your chicken breast.
  2. When your chicken is ready, juices should run clear and it should read at least 170 degrees if using a thermometer.
  3. When the chicken cools slightly, chop into large cubes.
Make Dressing
  1. In a small bowl mix together all your dressing ingredients. Adjust any one ingredient to taste.
Salad
  1. In a large bowl add all the ingredients of your salad.
  2. Drizzle dressing over your salad, add your chicken into the salad and mix well.
  3. I served with nacho chips and a side of pickled onions but serve as you like. It is absolutely delicious on it's own, ad a side or as a topping to let's say a bed of greens.