Easy chicken salads

For a nice light dinner on a hot summer’s night, try these chicken salads that are easy to throw together using leftover chicken from Shabbat.

By GOURMETKOSHERCOOKING.COM
July 31, 2011 09:46
1 minute read.
southwestern chicken salad

southwestern chicken salad. (photo credit: Courtesy)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later

Southwestern Chicken Salad

3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh garlic
2 jalapenos, chopped
2 teaspoons oregano
1-1/2 teaspoons cumin
3 cups chopped cooked chicken
1 (15-ounce) can black beans, drained
1 cup canned corn kernels, drained
1 tomato, diced
2 tablespoons chopped cilantro
8 taco salad shells
8 cups shredded lettuce

Be the first to know - Join our Facebook page.


Whisk together the olive oil, lemon juice, garlic, jalapenos, oregano and cumin.  Stir in chicken, beans and tomato, tossing well.  Cover and refrigerate if not using immediately. Heat taco shells according to package directions.  Fill with shredded lettuce and chicken mixture.  Top with tofutti sour cream or guacamole, if desired.

Tropical Chicken Salad

For dressing:
1 teaspoon freshly grated lime zest
¼ cup fresh lime juice
1 teaspoon crushed dried red chili pepper
1 teaspoon cumin
½ cup oil
¼ cup olive oil

4 to 5 cups chopped cooked chicken
2 celery stalks, thinly sliced
1 red pepper, diced
2 scallions, finely chopped
2 tablespoons cilantro, minced
2 bananas, sliced
½ cup coconut
½ cup peanuts

Whisk together lime zest, lime juice, red chili pepper and cumin.  Slowly whisk in oils until slightly emulsified. Set aside.  Combine chicken with celery, red pepper, scallions and cilantro.  Toss with dressing.  Chill for at least 1 hour and not more than 3.  Just before serving, toss chicken with the bananas and coconut.  Serve atop bed of greens and sprinkle with peanuts.

JPOST VIDEOS THAT MIGHT INTEREST YOU:

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR