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Chopped Mesquite Chicken Salad Served in Red Cabbage Bowl Recipe

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This recipe for Chopped Mesquite Chicken Salad Served in Red Cabbage Bowl is from The Monroe's Famous Recipes Cookbook, 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:  
2 (6 oz) boneless skinless chicken breasts
2 tbsp olive oil, divided
3 tbsp Mrs. Dash Mesquite Grilling Blends
1 red cabbage
1 c. frozen corn kernels, thawed
1 c canned black beans, rinsed and drained
1 avocado. diced into 1.4 in. cubes
1/2 c. lightly packed cilantro leaves chopped
2 tbsp freshly squeezed lime juice
Directions:
Directions:
RINSE: and pat dry chicken breasts preheat grill 5 minutes

BRUSH: chicken breasts with 1 tbsp. olive oil, then sprinkle both sides with Mrs. Dash Mesquite Grilling Blends - Grill 7 minutes or until chicken is no longer pink in center. Let cool, then slice into 1/4 in cubes

USING: a paring knife, cut core out of cabbage. Carefully peel off whole outer leaves and set aside to use as serving bowls. (Cabbage will yield about 5 serving bowls) Thinly slice 1 1/2 c inner section of cabbage. Transfer to large bowl.

ADD: chicken, corn, beans, avocado, onion, cilantro, lime juice and remaining 1 tbsp oil. Toss thoroughly and serve in red cabbage bowls.
Number Of Servings:
Number Of Servings:
6

 

 

 

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