Serves 8
120 min
Fiesta Chicken Salad
Recipe GLPR6065a5881dbf4f
A vibrant, refreshing chicken salad bursting with fresh vegetables, citrus, and warm spices. Diced cooked chicken combines with bell peppers, tomatoes, onions, and fresh cilantro, dressed with a zesty tomato juice vinaigrette infused with garlic, cumin, and marjoram. Perfect for lunch, dinner, or as a buffet side, this versatile salad can be served over lettuce, in a tortilla, or as a sandwich filling. Chilling allows the flavors to meld beautifully.
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Ingredients
1 lb cooked diced chicken
1 bell pepper, diced
1 cup tomato, cut into thin strips
½ cup onion, diced
¼ cup fresh cilantro, chopped
tomato juice
2 cloves garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon dried marjoram
Directions
In a small bowl, whisk together the tomato juice, minced garlic, cumin, and marjoram. Set the dressing aside.
In a medium bowl, combine the diced cooked chicken, diced bell pepper, tomato strips, diced onion, and chopped cilantro. Toss gently to mix.
Pour the tomato juice dressing over the chicken and vegetable mixture.
Toss everything together until well combined and evenly coated with dressing.
Cover and refrigerate for at least 2 hours to allow the flavors to blend and develop.
Serve chilled on a bed of fresh lettuce, in a tortilla, as a sandwich filling, or as a buffet-style side dish.
