30 Minute Thursdays: Spicy (or not!) Mexican Chicken Salad

You didn’t think I’d miss two 30 Minute Thursdays, did you? Of course not! But before I get into that, I want to remind everyone about my really exciting, first ever giveaway for a free copy of My Memories scrapbooking software! It goes until Friday night, so be sure to leave a comment on that post to be entered!

Now, about this 30 Minute Thursday meal. This week I have another Mexican-inspired dish, more or less adapted from Rachael Ray’s cookbook. She calls it Spicy Chicken Tacos, but I made it into a low-carb salad, and think it could use a whole lot more spice before it warrants the title of “spicy.” I’ve left the spice levels as is, since I know not everyone is a fan of high heat. Just adjust it according to your taste preferences. I also think a small pinch of cinnamon would be nice. In the end, this, like many of Rachael Ray’s meals, is the kind of dish that you can whip up without a recipe, really. Just chop up some veggies, saute some chicken and onions with some spices, and perch atop some shredded lettuce alongside some chopped avocado and tomatoes (or guac and salsa!), and dig in! 

One Year Ago: Honey Lime Chicken Pitas (another Rachael Ray hit!)

“Spicy” Chicken Salad, adapted from Rachael Ray’s Classic 30 Minute Meals
Yield: 5 servings

The Ingredients
1 tablespoon olive oil
1 ½ pounds chicken breast, cubed
1 small onion, chopped
1-2 cloves garlic, minced
1 cup crushed tomatoes
2 teaspoons chili powder
1 teaspoon ground cumin
pinch cinnamon
handful golden raisins
5-8 cups lettuce or salad greens
1 avocado, diced
2 plum tomatoes, coarsely chopped
4 scallions, sliced on an angle

The Method
Place the oil and chicken in a large skillet over medium heat and allow the chicken to brown on all sides. Add in the onion and garlic and cook for another few minutes, until the onion has softened. Mix in the crushed tomatoes, chili powder, cumin, cinnamon, and raisins. Bring the mixture to a boil, reduce heat to low, and simmer until ready to serve.

Meanwhile, prepare the toppings (avocado, tomatoes, scallions, and salad greens). Arrange the lettuce on a platter, top with the chicken mixture, and serve alongside all of the toppings. 


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