For the past few months I have had this sweet freelancing gig. This has meant that all my spare time was spent working, and the blog was ignored. The job is over now and so it is time to show the blog some love. Today is a recipe for a salad I have been making for decades, and tomorrow I plan to play with jars. I have not had time to do that either. I also have a couple of giveaways lined up too. One cooking, one knitting, so stay tuned.
We eat a lot of salads around here, mostly as a side dish, but this time of year the salads are a little more substantial and take center stage.
Many, many years ago I pulled a recipe out of a magazine for this chicken salad. It was from the California Avocado Growers Association and we have been eating it every few months for almost two decades. They called it Cinco de Mayo Chicken Salad, but it is not on their website, probably because it is so old. I am going to post the recipe as written and you really want to give it a try. It works great with leftover rotisserie chicken.
Cinco de Mayo Chicken Salad
2 cups cooked shredded chicken
1/4 cup mayo
1/4 cup plain yogurt
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon Tabasco
2 tablespoons chopped cilantro
1/4 cup diced red pepper
1/4 cup sliced green onions
Avocados, lettuce leaves, paprika
-Blend mayo, lime juice, cumin, salt, and Tabasco. Toss with chicken, vegetables, and cilantro.
Chill at least one hour.
-Serve on a bed of lettuce leaves with avocado slices, sprinkle with paprika and garnish with a sprig of cilantro.
This salad is SO good. Let me know if you give it a try.