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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

South of the Border Chicken Salad Recipe

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This recipe for South of the Border Chicken Salad is from Feed My Sheep, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 cups cooked, diced chicken
2 cans whole kernel corn, rinsed and drained
2 cans black beans, rinsed and drained
1 cup diced red bell peppers
3 Tbsp chopped jalapeno peppers
2 scallions, thinly sliced
1/2 cup hickory flavored barbecue sauce
3/4 cup Italian salad dressing (not creamy)
2 Tbsp chili powder
1 Tbsp cumin
3 Tbsp fresh lime juice
3 Tbsp chopped cilantro
2 heads of lettuce or tortilla chips
black olives
sour cream
shredded cheese
Directions:
Directions:
In a large bowl, mix together chicken, corn, black beans, bell peppers, jalapeno peppers, and scallions. Toss gently to mix. In another bowl, mix together barbecue sauce, Italian dressing, chili powder, cumin, lime juice, and cilantro. Pour dressing over chicken mixture and toss to coat. Refrigerate at least 3 hours. Serve over lettuce or tortilla chips. Top with chopped olives, sour cream, and shredded cheese.

 

 

 

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