Mexican Chicken Salad with Roasted Pepper Salsa
Author: Alexa Schirm
Serves: 4
- Salsa:
- 1 cup corn
- 1 red pepper, seeded and chopped
- 1 cup mushrooms, chopped
- 1 Tbsp coconut oil or butter
- Cilantro
- Lime Juice
- Salad:
- 2-3 cups shredded chicken seasoned with taco seasoning
- Avocado
- Lettuce, chopped
- Tomatoes, chopped
- Cheese, shredded
- Lime Juice
- In a skillet, heat oil or butter over medium heat.
- Add chopped pepper and mushrooms, saute until tender.
- Add corn and continue cooking until cooked through and slightly browned.
- Remove and place in a bowl.
- Top with cilantro and lime juice.
- Assemble salads with chopped greens, avocado, tomatoes, seasoned chicken, cheese and salsa.
- Squeeze with fresh lime juice.
Recipe by Simple Roots at https://simplerootswellness.com/mexican-chicken-salad-roasted-pepper-salsa/
3.2.2708