This was an interesting salad. It was chosen by the "recipe group" on AR for the Cinco De Mayo theme. It had a lot of ingredients! And, it also made it a little pricey to buy them all. I decided to make the dressing one day and the rest of the salad another day. I followed the recipe exactly except I broiled the chicken breast, used queso fresco, and 3/4 cup of cooked frozen corn to save a little time. I also had to use iceburg lettuce because the leaf lettuce I bought seemed like it had turned even though I had just purchased it. I loved the salsa verde and will use that again in other recipes or as a chip dip. Now that I have the cajun spice I might make more broiled chicken with it for an alfredo or other recipe. But, making all these components for one salad was a bit much to me. It was tasty it just seemed like a few separate recipes, combined to make one, that are great on their own. I would also not consider this to be a good representation of Cinco de May though, as it is not a classic dish, although that has nothing to do with the recipe. I do think this salad would be perfect for a January diet resolution though, as it is loaded with nutrients and fiber!
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This was an interesting salad. It was chosen by the "recipe group" on AR for the Cinco De Mayo...