Mexican chicken salad

Description

This recipe won't take much time. Prepare chopped chicken and vegetables in advance. Cover and store in the refrigerator until lunchtime. When you're ready to eat, simply assemble, dress the salad, and mix! The combination of textures and flavors in this recipe is truly excellent. For an attractive presentation, serve the salad in bowls made from corn tortillas, which you can buy at the supermarket. Remember this recipe and serve it at the table.

Instructions

1. 1

   Step 1

   Sauce: In a small bowl, mix apple cider vinegar, honey, cumin, chili powder, 1/4 teaspoon salt, and cayenne pepper. Whisk well, then set aside. If you are preparing the salad ingredients in advance, chill this dressing.

2. 2

   Step 2

   Heat the olive oil in a skillet. Season the chicken with 1/2 teaspoon of salt, then fry it in the skillet with garlic, stirring frequently, for 5 to 7 minutes on each side.

3. 3

   Step 3

   Combine the prepared chicken, corn, red onion, tomatoes, black beans, and red pepper in a large bowl. Mix with apple cider vinegar. Cover and chill the mixture for at least 1 hour. (I usually prepare the chicken and vegetable mixture up to this point and refrigerate until the next day.)

4. 4

   Step 4

   When you're ready to eat, combine the chicken and chopped vegetables in a nice salad bowl. Serve the salad with avocado, cheese, chips, sour cream, and salsa sauce. Let everyone at the table season their salad to taste.