Kickin’ Chicken Salad

Kickin’ Chicken Salad

Preparation time
20 min
Difficulty Easy
Number of servings
4

Kick the lunchtime standard up a notch with the southwestern flavors of lime, cilantro, and ancho chile, along with onion, avocado, and roasted corn.

Ingredients

Vegetable oil -- 4 fl oz
Chicken breast fillets, skinless, boneless, diced -- 2 lb
Lime juice, fresh -- 2 fl oz
Red onions, julienne -- 6 oz
Whole kernel corn, canned, drained -- 20 oz
Avocados, whole -- 3 ea
Minor’s® Sautéed Vegetable Base (Mirepoix) No Added MSG* Gluten Free -- 3 oz
Minor’s Ancho Flavor Concentrate Gluten Free -- 6 oz
Cilantro, fresh, chopped -- 1 cup
Corn tortilla, 6-inch -- 12 ea

Preparation

1

Heat 2 fl oz of the vegetable oil in a large sauté pan over medium heat, add chicken and sauté until browned and cooked through, remove and chill.
2

Toss the lime juice and red onion together, chill and allow to marinate.
3

Heat remaining vegetable oil in a large sauté pan and cook corn until browned; chill and mix with the chicken and half of the red onions.
4

Cut the avocados in half, remove pit, and scoop out the flesh. Mash together with the Vegetable Base (Mirepoix) and Ancho Flavor Concentrate.
5

Combine the chicken and avocado mixture and add 3/4 cup cilantro; mix well and refrigerate.
6

Fry the tortillas until crisp.
7

Place 3/4 cup chicken salad on each tortilla; top with the remaining red onions and cilantro.

Note:

*No added MSG other than that which is naturally occurring in the yeast extract