Mexican Chicken Salad
Mexican Chicken Salad: This Chinese-style salad contains no-cook noodles that are regularly stocked in the Asian food section of supermarkets,
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Cooking tools:
- Pitcher
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Refrigerator
- Plastic wrap
- Plate
Ingredients
- 2 cups cooked, cubed chicken
- 1 can (15-oz.) corn, drained (1 3/4 cups)
- 1 can (15.5 oz.) black beans, rinsed and drained
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 cup jicama, diced small
- 3/4 cup extra virgin olive oil
- 1/4 cup lime juice
- 1 cup thick salsa, mild, medium or hot, as desired
- 3 drops, or to taste, red pepper sauce (optional)
- 2-4 Tbsp. water
- 1/4 cup low-fat shredded Cheddar cheese
- 1/4 cup finely-chopped fresh cilantro or flat-parsley leaves, for garnish
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