“Mommy, I thought we were going to eat at the party.” My kids caught me standing in front of the open fridge shoveling last night’s cold leftovers right out of the container into my mouth.
“We are leaving for the party in five minutes,” I mumbled through a cold mouthful of chicken, “and I heard they are having pizza and hot dogs! You love those!” So do I! I love pizza and hot dogs! But they don’t love me. If I don’t want to be miserable, hungry and tempted at the party, I have to eat before I go, and hope there are some raw veggies I can snack on so no one asks (again) why I’m not eating.
Summer is full of potlucks and picnics, and salads are often requested. I’ve got a few coming up on my calendar, and I just might be taking this one with me since it can be served as a main dish. This way I know for sure there is something delicious and satisfying that I can eat. I won’t feel tempted by everything else because mine is so good. It’s a beautiful and flavorful option for having friends over, and as I say every time, having the healthier serving options for your guests is going to be so nice for those who can’t eat everything. Feeling sick after a party isn’t fun.
I love to eat seasonally, especially from my own garden. My peppers are coming on, so today for lunch I made a Mexican-flavored chicken salad. It’s such an elegant, but quick and easy lunch or dinner. On hot, hot days like we are having now, I love a cold lunch or dinner. My kids like it in their lunch boxes, too.
This is great for adapting to different dietary needs. It’s already gluten-free, dairy-free and Paleo. If you are gluten-free, use a gluten-free or corn tortilla or a bed of lettuce with some avocado slices and a sprinkle of tortillas chips on top. Skip the tortilla and chips and make your own mayo and taco seasoning to make it Whole30 compliant. For your starch lovers, you could serve it on rice, or add rice to the tortilla. There are so many options that will make this work for everyone. It’s delicious on a bed of lettuce, as a wrap, or served on cucumber slices. I like to crumble a few tortilla chips on top for extra crunch and flavor. Using an avocado as a bowl is a beautiful and filling serving option.
To make it quick and easy, I buy the pre-pulled rotisserie chicken at Costco. I use this stuff all the time, and I always have it on hand. I also keep an industrial-size batch of my taco seasoning on-hand, and I always have mayo at the ready.
Make this quick and easy Mexican chicken salad so you don’t have to be miserable, hungry and tempted at the party.
Mexican Chicken Salad
3 cups rotisserie chicken, chopped into bite-size pieces (I use my kitchen shears)
1.5 cups of chopped sweet peppers – I like to use red, yellow and green for color variety
1/4 cup diced red onion – again I like the color, but any sweet onion will do
1 or 2 diced, seeded and veined jalapeño – optional, but I love the kick and flavor. Leave the seeds and veins for more heat. I used one with the seeds and veins left in.
1 tbsp taco seasoning
1/3-1/2 cup mayo – I prefer less mayo since this chicken is very moist
1/4 cup chopped cilantro
Serving option ingredients: Crumbled tortilla chips, chopped romaine lettuce, tortillas, cucumbers, avocado, tomatoes, rice.
Add all ingredients to a bowl and stir until mixed.
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