Pico De Gallo Chicken Salad
Pico De Gallo Chicken Salad

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, pico de gallo chicken salad. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Simple Cooking with Heart brings you this Pico de Gallo Grilled Chicken Salad recipe – it's fresh, delicious and simple to make. This quick Mexican recipe is fresh, delicious and simple to make! Top each plate with chicken salad.

Pico De Gallo Chicken Salad is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Pico De Gallo Chicken Salad is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have pico de gallo chicken salad using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pico De Gallo Chicken Salad:
  1. Get 1 can Black Beans drained and rinsed
  2. Take 1 can sweet corn or grilled corn
  3. Make ready 2 large tomatoes, diced
  4. Make ready 1 yellow onion, diced
  5. Prepare 1 Jalapeno, deseeded & minced
  6. Get 2 clove fresh garlic, minced
  7. Get 1/3 cup fresh cilantro, minced
  8. Take 1 TBSP Cumin
  9. Prepare 1/4 cup lime juice
  10. Prepare 2 Grilled Chicken Breasts, cut bite sized

Lay the chicken in a baking dish. Sprinkle with cumin, garlic, salt & pepper. Cover the chicken with pico de Gallo and top with cheese. Stir in the minced garlic and saute until the aroma is strong.

Instructions to make Pico De Gallo Chicken Salad:
  1. Place the black beans, corn, tomato, onion, garlic, jalapeno, cilantro, and chicken into a large bowl.
  2. Mix together
  3. Add the lime juice and cumin and mix well.
  4. Cover and refrigerate a few hours to allow the flavors to mingle and fiesta.
  5. Serve cold and enjoy as is, or on tortilla chips, nachos, etc.
  6. ** For the chicken I made cilantro lime chicken. Marinade for at least 20 minutes.
  7. Marinade: 1/4c lime juice, 1/3c cilantro, 2 1/2 TBSP Olive oil, 1/2 TBSP Cumin and brown sugar, 1/2 tsp of salt, smoked paprika, garlic powder.

Mix in half of the pico de gallo and chicken breast meat. Using a knife, cut the kernels off each cob and place in a large bowl. Using the back, unsharpened side of your knife or a flat metal spatula, firmly scrape the length of each bare cob over a. Toss salad greens with cheese and remaining Pico de Gallo (or less - to taste). Sprinkle with fried tortilla strips or lightly crushed tortilla chips.

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