Mexican Salad - Aka Tex Mex Salad

Mexican Salad Ingredients:

• 2 skinless chicken breast fillets
• 1 tablespoon olive oil
• 3 tablespoons enchilada sauce
• 4 large corn tortillas
• 1 large head romaine lettuce
• 1 can red kidney beans, rinsed and drained
• 2 tablespoons chopped pickled jalapenos (hot chilies)
• 1 avocado, sliced or diced
• 2 sprigs fresh parsley

• 2 large tomatoes, chopped
• 1 small red onion, chopped
• 1 small red chili, finely chopped
• 3 tablespoons of chopped fresh coriander (cilantro)
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 clove garlic, crushed

Directions:

1. Preheat grill, broiler or stove top
2. Cook chicken breasts with half the olive oil until cooked through. Leave for 5 minutes and then, slice thinly.
3. Bring enchilada sauce to a boil in a medium saucepan; add chicken and toss to coat. Remove from heat and cover to keep warm.
4. Brush tortillas with remaining oil; cook about 2 minutes on each side or until browned lightly and crisp. Break into pieces.
5. To make pico de gallo, combine tomatoes, onion, chili and coriander in a small bowl; add combined oil, lime juice and garlic and toss to combine.
6. Chop or tear lettuce leaves into small pieces. Arrange lettuce on a large serving platter. Top with beans, avocado, pickled jalapenos and pico de gallo. Arrange chicken on top and sprinkle with tortilla pieces. Garnish with parsley.

Recipe from Reader's Digest's Super Salads

Raw Food Recipes to Jazz Up Your Table and Your Body

Fresh Cranberry Sauce Recipe



Return from Mexican Salad to the
Natural Health Girl Home Page