Let's Get Colorful!

Earlier in the week I cooked 2 whole chickens. I have been enjoying my little challenge to myself cook the chicken in different ways every day this week. Today was a very colorful (and quick) chicken salad. I surprised myself with how much I liked it because, even though there is some off base assumption that in order to eat healthy you must eat lettuce by the truckful, I am NOT a salad person. This recipe is definitely worth sharing so put on your rabbit ears and enjoy!

Here is what you'll need:

(adapted from Women's Health Magazine May 2011)
The recipe below IS different but that is where I got the idea

• 2 yellow corn tortillas
• 2 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1/2 tsp dijon mustard
• 1 tbsp olive oil
• 1/4 tsp sugar
• black pepper to taste (I just did a few shakes)
• 1 cup diced chicken
• 2 cups shredded lettuce
• 1 beefsteak tomato
• 1/2 cup black beans, drained and rinsed
• 1/4 cup sliced cucumber
• 1/4 cup thinly sliced onion
• 1 side of a red pepper, thinly sliced
• 1 side of a yellow pepper, thinly sliced

1. Preheat oven to 400.
2. While oven preheats cut up all your veggies and combine them in a bowl with the chicken (I warmed it up for 30seconds) and the black beans, set aside.
3. Spray the corn tortillas lightly with olive oil cooking spray on both sides
4. bake the tortillas for 10 minutes, until golden and slightly crispy
5. while the tortillas are baking add the lemon juice, white wine vinegar, sugar and mustard to a small bowl and whisk to combine
6. then add the olive oil and pepper, whisking to combine again.
7. pour the dressing mix over the salad, tossing to coat
8. finally add break the baked tortillas into small pieces and add to the salad, tossing well.
9. Serve and be surprised!