This is one of my favorite lunch recipes. It's the perfect solution to leftover grilled chicken, and also works well with leftover pork.
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4oz boneless, skinless chicken breast; grilled
1/4c red bell pepper; diced
1/2c fresh corn; grilled
1/4c scallions; sliced
1c red cabbage; shredded
3T light sour cream (or plain yogurt)
2T salsa (or fajita sauce)
1/4t cumin
1/4t smoked paprika
1/4t chipotle powder
1/2t kosher salt
- Combine the sour cream, salsa, cumin, paprika, chipotle powder, and salt to create the dressing.
- Toss the remaining ingredients with the dressing, and serve.
Serves 2
Serving Suggestion
For a low-carb option, serve the salad in lettuce leaves with some sliced of avocado and a wedge of lime.
Helpful Hint
No time to grill corn? Try pan roasting it. Cut the kernels off the cob (or use frozen - I do NOT recommend trying this with canned corn), and cook them in a dry pan until lightly toasted.
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