Chicken Taco Salad

Recipe by Jess @CookingisMySport

Ingredients

For Salad

• 2 rotisserie chickens, deboned (It should yield about 4-5 cups of shredded, and/or chopped chicken)
• 1 red onion, diced
• 1/4 cup green onions, diced
• 3 bell peppers (I used green, red and orange), diced
• 2 (4.5oz) cans of diced green chiles
• 1 (15.25oz) can yellow corn
• 1 bunch (about 2 oz) of fresh cilantro, roughly chopped
• 1 bunch (about 2 oz) of fresh parsley, roughly chopped

For Dressing

• 1/4 cup of oil (canola, vegetable, olive will all work; your choice)
• 4 tablespoons red wine vinegar
• Juice of half a lime
• 3 tablespoons of honey
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• salt and pepper, to taste

Directions

For dressing: combine all of the ingredients together in glass measuring cup and whisk together with a fork.

In a large bowl, combine the chicken, onion, green onions, bell peppers, chiles, corn, and herbs and stir well with a large spoon.

Slowly drizzle in about half of the dressing and stir thoroughly to combine. Taste it—if it’s to your satisfaction, you can leave off the rest of the dressing and save it for later, or you can add and stir it into the rest of the salad mixture.

Cover the chicken salad and refrigerate for at least a few hours, but preferably overnight to allow flavors to meld.

Serve salad on crusty, sturdy sandwich rolls, like these 🙂