Use leftover cooked chicken, or buy a cooked chicken at the market or a take-out place. Serve the salad with warm tortillas, or try the chicken mixture (without the lettuce) as a sandwich filling.
Recipe information
Yield
Makes 4 Servings
Ingredients
1/2 cup olive oil
1/3 cup fresh lime juice
2 teaspoons chili powder
2 teaspoons chopped garlic
1 teaspoon ground cumin
4 cups diced cooked chicken (about 1 pound)
1 red bell pepper, chopped
3/4 cup chopped onion
3/4 cup chopped fresh cilantro
1 tablespoon chopped seeded jalapeño chili
4 cups chopped romaine lettuce (about 1/2 small head)
2 large tomatoes, cut into wedges
Preparation
Step 1
Whisk first 5 ingredients in large bowl to blend. Mix in chicken, bell pepper, onion, cilantro and chili. Season chicken salad with salt and pepper. (Can be prepared 1 hour ahead. Cover and refrigerate.)
Step 2
Add lettuce to chicken salad; toss to combine. Mound salad in large bowl. Garnish with tomato wedges and serve.
