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.COMSouthwestern Chicken Salad3 tablespoons olive oil1 tablespoon lemon juice1 tablespoon minced fresh garlic2 jalapenos, chopped2 teaspoons oregano1-1/2 teaspoons cumin3 cups chopped cooked chicken1 (15-ounce) can black beans, drained1 cup canned corn kernels, drained1 tomato, diced2 tablespoons chopped cilantro8 taco salad shells8 cups shredded lettuceWhisk 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 SaladFor dressing:1 teaspoon freshly grated lime zest¼ cup fresh lime juice1 teaspoon crushed dried red chili pepper1 teaspoon cumin½ cup oil¼ cup olive oil4 to 5 cups chopped cooked chicken2 celery stalks, thinly sliced1 red pepper, diced2 scallions, finely chopped2 tablespoons cilantro, minced2 bananas, sliced½ cup coconut½ cup peanutsWhisk 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.
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