Serves 8
120 min
Fiesta Chicken Salad
Recipe GLPR3585d390651a92
A vibrant, zesty chicken salad bursting with fresh vegetables, aromatic spices, and bright cilantro. Diced cooked chicken, bell peppers, tomatoes, and onions are tossed with a tangy tomato juice and garlic dressing infused with cumin and marjoram. Chill for at least two hours to allow the flavors to meld beautifully. Serve on a bed of crisp lettuce, tucked into tortillas, between bread, or as a colorful buffet side.
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Ingredients
1 lb cooked chicken, diced
1 bell pepper, diced
1 cup tomato, cut into thin strips
½ cup onion, diced
¼ cup fresh cilantro, chopped
1 cup tomato juice
2 cloves garlic, minced
1 teaspoon cumin
½ teaspoon dried marjoram
Directions
In a medium bowl, combine the diced cooked chicken, diced bell pepper, tomato strips, diced onion, and chopped cilantro. Toss gently to distribute all ingredients evenly.
In a small bowl, whisk together the tomato juice, minced garlic, cumin, and dried marjoram until well blended.
Pour the tomato juice mixture over the chicken and vegetables, stirring gently to coat all ingredients with the dressing.
Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld and develop. Stir occasionally if desired.
Serve the chilled salad on a bed of fresh lettuce, wrapped in warmed tortillas, between bread slices, or as a colorful addition to a buffet spread.
