Sunday, January 20, 2019
Southwest Chicken Salad
The night before I made this dish, we had chicken fajitas. I had quite a bit of shredded chicken left over and was craving chicken salad. This was the perfect daytime snack plain or as a wrap. I ended up doubling the recipe and used a 1/2 yogurt to mayo ratio. I also added extra garlic powder; added the cooked fajita veggies (onion/mushroom/red pepper) instead of green pepper; omitted the tomatoes (for the hubby) and served with fresh avocado. This would have been really yummy with black beans as well but our home is bean-free. :)
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