Recipe: Mexican Chicken Salad and Avocado Cream Sauce for Angel

MEXICAN CHICKEN SALAD

DRESSING:
1/4 cup cider vinegar
3 Tbsp. honey
1 1/2 tsp. cumin
1/4 tsp. salt
pepper to taste
CHICKEN:
1 Tbsp. olive oil
2 whole chicken breasts, skinned, boned, and cut into 2" strips
1/2 tsp. garlic salt
1 (16 oz.) pkg. frozen corn
1 (15 oz.) can black beans, rinsed and drained
1 cup chopped plum tomatoes
1 green onions, chopped
1 red bell pepper, chopped
SALAD:
1 (10 oz.) pkg. lettuce mix
2 avocados, peeled and chopped
2 cups shredded Monterey Jack cheese
3 cups slightly crushed blue corn tortilla chips
1 cup sour cream
1 (10 oz.) jar thick and chunky salsa

For dressing, combine vinegar, honey, cumin, salt, and pepper and mix well; set aside.

Heat oil in 12-inch skillet. Sprinkle chicken with garlic salt, then saute in pan until no longer pink, about 5 minutes.

Combine cooked chicken, corn, black beans, tomatoes, red peppers, and onions in large bowl. Stir in dressing.

Chill at least 1 hour. (I prepare it up to this point and chill until the next day.)

When ready to eat, combine chicken mixture with lettuce.

Serve along with avocados, cheese, tortilla chips, sour cream and salsa. Each diner garnishes his own salad as desired. Serves 6 to 8

---

AVOCADO CREAM SAUCE
Source: Elizabeth Powell
Servings: 4

2 avocados
1 juice of half a lime
1 clove garlic quartered
2 tbsp fresh chives chopped
1 tbsp fresh cilantro chopped
1/2 tbsp fresh tarragon chopped
2 tbsp butter
1/4 cup light cream

In food processor fitted with chopping blade, puree avocado with lime juice, garlic, and herbs.

Melt butter in a saucepan over low heat. Stir in avocado puree and cook over low heat, stirring occasionally, until heated through.

Add cream and continue to heat, but do not allow to boil.

Salt to taste and serve.