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5 from 1 vote

Mexican Chopped Chicken Salad

Servings: 6 servings

Ingredients

Cumin Vinaigrette

  • 2 cloves garlic minced
  • ¼ cup olive oil
  • ¼ cup champagne vinegar
  • ½ tsp. kosher salt
  • ½ tsp. cumin
  • 2 tsp. sugar
  • juice of 1 lime

Mexican Chopped Chicken Salad

  • 1 head romaine lettuce
  • ½ cup red onion
  • 1 granny smith apple
  • 1 poblano pasilla pepper
  • 1 29- oz. can hominy
  • 2 tomatoes
  • 2 chicken breasts optional
  • ½ cup pepitas pumpkin seeds

Instructions

  • cumin vinaigrette in bowl with whisk.
  • Whisk together the vinaigrette ingredients.
  • Chop the chicken and toss with one tablespoon of the dressing. Spread on a baking sheet and bake in a 350-degree oven for 10 minutes.
  • Chop the lettuce, onion and apple, and place them in a large bowl.
  • Place the pepper on a grill or gas stove and char. Remove the top and seeds, chop and add to salad.
  • Drain the hominy and rinse the kernels. Add them to the salad.
  • Dice the tomatoes, removing the seeds and add to salad.
  • Add the cooled cooked chicken breast and pepitas and toss with dressing when ready to serve.