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
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