Chicken Fiesta Salad Wraps

Want to make the easiest meal ever out of the abundant peppers, onions, tomatoes and lettuce this time of year?

(Ok, and a few out of season items too!)

Here’s one for ya:

Chicken Fiesta Salad!

Take some leftover cooked chicken. Or cook a few chicken breast. Or pick up a rotisserie chicken…you get the idea. I like to use 2 chicken breasts to make enough to serve 2-3 people. Multiply this recipe as needed for your home. 🙂

Add 2-3 ripe, delicious tomatoes, finely chopped. ( I food process all the veggies together.)

Mix with 2 minced serrano or jalapeno chilies. I have serranos from my CSA, Which is great because they are my fave. 🙂

How much do I love the hand-written tag btw?

Toss in 1/2 of one minced onion. I like white or yellow.

Throw in a handful of cilantro, chopped.

Squeeze 1/2 of a lemon over the top.

Drizzle with olive oil, about 2 tbsp.

Sprinkle with a good quality sea salt.

Stir to combine.

Serve cold  with corn chips, if dietary restrictions permit. I can’t eat  much corn, so I roll these up in big leaves of lettuce that have been comin’ in my box lately. 🙂

Other serving ideas: Serve warm, as taco filling. Serve cold or warm as a salad topping. Mix with avocado and eat it with a fork. My personal fave? Serve it with margaritas. Yep.

It is good no matter how you eat it. 🙂