"The belly rules the mind."--Spanish Proverb

Chopped Chicken Salad Recipe

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This recipe for Chopped Chicken Salad, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Eliason
Added: Wednesday, August 25, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1/2 teaspoon ground cumin
Salt
3 cups chopped rotisserie chicken
2 limes, quartered
1 small head iceberg lettuce, shredded
1 (15.5 oz) can black beans, rinsed
1 cup grape tomatoes, halved
3/4 cup chopped cilantro
1 1/2 cups shredded cheddar cheese (6 oz)
2 avocados, thickly sliced crosswise (optional)

Directions:
Directions:
In a small bowl, combine the cumin and 1/2 teaspoon salt. Place the chicken in a medium skillet over medium-low heat. Sprinkle with the cumin, salt, and juice from 2 lime wedges and heat through, about 5 minutes; set aside.

Place the lettuce in a large salad bowl. Season with salt and the juice of 2 more lime wedges and toss to combine. Scatter the chicken on top, then the beans, tomatoes, cilantro, cheese and avocados. Season with the juice of the remaining lime wedges and toss to combine.

 

 

 

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