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Kickin’ Chicken Salad

  • 20 min
  • Easy
  • 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.
  • 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

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