Chicken and Salsa Salad
Serves 4 but make extra if you want it for lunch the next day!
Brush chicken tenders (1.5 to 2 lbs.) with olive oil on both sides and season with kosher salt and pepper. Squeeze lime (or lemon) on both sides. Put under broiler and flip half way through, usually about 4 minutes a side. Grilling works too and you can use skinless chicken breasts instead of tenders, if you prefer.
In the mean time combine cucumbers, tomatoes, grilled corn ( or defrost some frozen), black olives, and beans (I used garbanzo this time, but usually I use black beans or whatever I have) Feel free to add more or less of each item, depending on your taste.
When chicken is cooked and cooled, chop up and combine with other ingredients.
For the salsa, mix 1/3 cup of olive oil with a 1/2 cup or more of salsa. Add 1/2 to 1 teaspoon of Paprika, Cumin, and Garlic Powder. If you like things spicy, add some Chili powder too. If you have a lemon, you can add that as well. Whisk all the ingredients, add kosher salt and pepper to taste and pour over the chicken and veggies. Mix well. If you feel like its not wet enough, add more salsa.
I like to make this a few hours before dinner and refrigerate. Serve it on a bed of mixed greens and add some avocado and fresh squeezed lemon. My kids like to eat it with chips too and some shredded cheese on top. Makes for a great lunch the next day too!
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