Fiesta Salad with Mexican Dressing (serves 4)

Fiesta Salad with Mexican Dressing (serves 4)

Having recently discovered the joys of Chipotle Peppers in Adobo Sauce, I came across mention of them in a salad dressing and this inspired me to create my own,   My version has less heat to it than the Mexican dressing.

For the salad I mixed cold, cooked chicken, black beans, red onion, baby tomatoes, avocado and jicama. This was my first time using jicama in a recipe – I had to ask for it in the supermarket as I had no clue what it looked like. Once peeled, the jicama is whiteish and easy to chop and is quite moist. I would describe it as being a little sweet but nice and crunchy.

SALAD

1 x cooked chicken breast – cut into bite size pieces

1 x can of black beans drained

8 x baby tomatoes – quartered

1 x avocado – diced

1/3 of largish jicama

Sprinkling of finely chopped red onion

Place all ingredients in a serving bowl.

DRESSING

1 tbsp. freshly squeezed lime juice

Zest from 1/4 of a lime

2 tbsp. extra virgin olive oil

1 tbsp. red wine vinegar

3 teasp. adobo sauce taken from a can of Chipotle Peppers in Adobo Sauce (start with 2 teasp. and check flavor)

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