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.

southwestern chicken salad (photo credit: Courtesy)
southwestern chicken salad
(photo credit: Courtesy)
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
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.