Chicken Ensalada
Corn and cumin contribute a delicious flavor combo in this salad. Easy to make, healthy, and a satisfying meal–more spice can be added to your liking with chili powder, red pepper, chili flakes or hot sauce.
- 1 chicken breast
- ¾ tsp sea salt, divided
- pepper to taste
- 1 Tbsp olive oil
- ½ onion, chopped
- 1 cup frozen corn
- 1 tsp ground cumin
- 2 cups shredded lettuce
- ½ cup sliced black olives
- ¼ cup sour cream
- ¼ cup grated Parmesan cheese
- ½ cup salsa, optional
Instructions:
Boil chicken in water with ½ tsp sea salt, until cooked through, 15-20 minutes. Drain and chop into small bite-sized pieces. Heat a skillet and add oil. Sauté onion in oil until tender. Add corn and cumin; sauté 2 minutes. Add chicken and heat through. Add ¼ tsp salt, and pepper to taste; stir. Serve chicken mixture over a bed of lettuce, topped with olives, sour cream, Parmesan cheese and salsa.