A Mexican take on chicken salad. Serve on a large platter on a bed of greens. Buy some good cornbread and serve with it.
½ cup mayonnaise
¼ cup salsa
1 tablespoon lime juice
2 tablespoons chopped coriander
Salt and freshly ground pepper
1 barbecue chicken, skin and bones removed
1 sweet onion, diced
1 roasted red pepper, sliced
2 tomatoes cut in chunks
1 avocado cut in chunks
2 cups tortilla chips
Combine mayonnaise, salsa, lime juice and coriander to make dressing. Season with salt and pepper. Reserve.
Shred chicken and mix with onion, red pepper, tomatoes and avocado. Toss with dressing. Place on bed of greens.
Surround platter with tortilla chips. Serves 4
Other chicken salad suggestions:
Combine mayonnaise with curry paste and toss with apples and onions for a curried chicken salad
Combine mayonnaise with Thai green curry paste and toss chicken with sliced mangoes, red onion and cucumber for an Asian experience.
Combine mayonnaise with garlic, lemon juice and chopped thyme. Toss chicken with chunks of red onion, anchovies, olives, red peppers, green beans and little new potatoes for a French take.