South West Grilled Chicken Salad
A few years ago in Tennessee, I went to a church training meeting. After the meeting they served a simple yet incredible lunch. It was so funny as the women started eating the whisperings went around trying to figure out who had the recipe for what we were eating. It was a chicken salad and cornbread. Both were incredible!
Before the lunch was over someone had gone to the library and made copies for everyone to take home. I don't think there was anyone who did not take this recipe.
For over a year now I thought I had lost my precious, torn, oil stained piece of paper with the recipe on it. The other day I found it.
We made it for dinner the other night and I am posting this for two reasons.
- how can I not share this incredible recipe
- it will now be in my archives so I will always know where to find it.
2TB Chili powder
1 1/2 TB cumin
1/2 tsp garlic salt
1/2 tsp onion salt
Dash cayenne pepper
Fresh ground pepper
1/3 cup lime juice (I use a fresh lime)
1 cup light olive oil
1 tsp southwest seasoning
1/2 tsp salt or to taste
fresh ground black pepper.
4 Chicken breasts. Rub both sides with Southwest seasoning and grill until done. (no Pink) Cool slightly, shred with a fork and douse with 1/2 cup of lime juice
1 red pepper
1 yellow pepper
1 green pepper
1 bunch green onions
2 -3 cups white corn (it must be white corn or it will not taste the same)
Mix vegetables with chicken and toss with 1/2 cup vinaigrette
2 boxes of Jiffy corn bread mix (you know those small boxes for $.30 each)
1 box of pound cake
Use all the ingredients for all three boxes and mix in one big bowl.
It is so moist, sweet and not dry and flaky.
Enjoy. If you make it let me know how you like it!