Smoked Chicken Salad

This hearty salad is packed with vegetables and loaded with fiber. It’s a snap to make using convenient, fully-cooked chicken breasts already perfectly seasoned with southwestern style flavour. Just toss the chicken with veggies and beans, and dress with a tangy lime vinaigrette for a delicious lunch or dinner.

Ingredients

  • Perdue Short Cuts Carved Chicken Breast, Southwestern Style
  • 5 oz. mixed greens or spring greens
  • 1 red onion, finely sliced
  • 1 red bell pepper, sliced
  • 2 avocados, chopped
  • 1 can (11 ounce) corn niblets, drained
  • 8 oz. can dark red kidney beans, drained
  • 1/3 cup olive oil
  • 1/2 cup fresh lime juice
  • 2 1/2 teaspoons minced shallot
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Whisk together olive oil, lime juice, shallot, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined. Set aside.
  2. Gently toss together chicken, greens, onion, bell pepper, avocado, corn niblets, and kidney beans in a large bowl. Add 6 to 7 tablespoons vinaigrette; toss to coat. Divide salad onto 4 plates. Serve with remaining vinaigrette.

 

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