We’re big fans of Mexican food in any form, and with our favorite restaurant up the street within walking distance you’ll often find us sipping margaritas and munching on chips and salsa while we wait for a plate of carne asada (thinly marinaded and sliced beef with tortillas)
Although they were created for this salad, both the Spicy Cilantro Honey-Lime Dressing and the Mexican Honey-Lime Grilled Chicken can be used in lots of other dishes (see the individual posts for suggestions) so I decided to let them star in their own posts
Mango Salsa | Mexican Mango Salad. Summer holidays have started and such easy dips and salad recipes are handy and can be dished out without having to struggle in the heat
Don’t forget the homemade salsa and sour cream as “dressing”. a Mexican grilled chickensalad. You can grill the chicken ahead of time, or use leftover chicken as well
We’re shaking things up and joining lean chicken and chopped romaine with zesty Tex-Mex inspired ingredients to create the most incredibly tasty Mexican Chopped ChickenSalad
Serve along with avocados, cheese, tortilla chips, sour cream and salsa. Combined cooked chicken, corn tomatoes, black beans, onions and red peppers in a large bowl
Mexican is the theme for this month’s #TheSaladBar. Mexican. Top each plate with a ½ cup chicken and then ¼ cup each of black beans, corn, red pepper, tomato and red onion
If you add this MexicanChicken and Rice Skillet Casserole to your meal rotation, I'm sure it will quickly become one of your family's favorite weeknight meals, too
MexicanChicken Recipe delicious and tasty dishes made from chicken. Stir in the chicken. Just try to make this MexicanChicken recipes and enjoy your stay
Mexican Roast Chicken Recipe. A Mexican take on a classic dish, and it’s all the better for it. We mixed our smoked chilli paste with butter and spread it all over a lovely chicken, and under the skin then roasted it on a bed of lovely vegetables and finished it with chunks of fresh lime and coriander leaves
Top the chicken with pepper salad. Season the chicken with salt and pepper and coat in sauce. Mash with chicken stock and tahini and reduce heat to low
In skillet, cover chicken with water. Add chicken, carrot and green onions. simmer, turning once, until chicken is no longer pink inside, about 15 minutes. Place heaping 1 tsp (5 mL) chickensalad in each croustade
rice and beans salad combined with fresh salsa, lettuce, avocado, dairy-free soured cream and topped with crunchy tortilla chips and coriander – divine
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