Wednesday, July 10, 2013

Southwest Chicken Salad

Summer is grilling time at our house. McCormick has a quick and easy line of dry marinades in envelopes that you add oil, water and vinegar to reconstitute. Grill Mates come in a variety of flavors; I keep a variety on hand including our favorites Baja Citrus, Mojito Lime and Garlic, Herb and Wine. In addition to being quick to mix up, the meat only needs to marinate for 15-30 minutes. Whenever we have a break in the rain, we heat up the grill and cook extras. We had leftovers from July 4th and I was ready for a new flavor combination. Here's what came out of leftovers from our refrigerator.

Southwest Chicken Salad
1 grilled marinated chicken breast, chopped
1 ear corn on the cob, cut off the cob
6 cherry tomatoes, halved
1/4 cup chopped Vidalia onion
2 teaspoons lime juice
2 tablespoons chopped cilantro
1/4 teaspoon cumin, optional
1/4 cup mayonnaise
1/4 cup sour cream
2 Tablespoons salsa
Tortilla chips

Combine ingredients. Serve chilled with tortilla chips. 

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