Mexican Chicken Salad
This salad is inspired by some of our favorite Mexican flavor combinations: avocado and lime, corn and tomato. Even though we call this a chicken salad, you can actually skip the chicken and substitute a can of black beans (drained and rinsed) to make a very delicious — and very different — salad.
2 forks, for shredding chicken
Sharp knife (adult needed)
Spoon, for mixing
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- Put all the ingredients in the bowl and mix gently.
- Add salt and pepper to taste.
- Serve right away, or cover and refrigerate up to 2 hours.
* The chicken can be roasted, poached, or grilled — or use a rotisserie chicken from the supermarket. To shred, use your hands, or two forks, to pull the meat apart in opposite directions.
Add any or all of the following:
1⁄2 cup crumbled queso fresco or feta cheese or grated cheddar or Monterey Jack cheese
1⁄2 cup chopped bell pepper (any color is fine)
1⁄4 cup chopped fresh cilantro leaves
1 cup cooked or canned black beans, drained and rinsed with cold water
2 tablespoons fresh or pickled jalapeño pepper slices
1⁄2 teaspoon ground cumin