Salad Saturdays: Mexican Chicken Salad with Corn, Cucumber, and AvocadoSalsa

I decided I wanted a garden this year.

Like, in April or May.  So how long did my family have to help me in this endeavor?  Not very!

I would be lying if I said I did it all.  No, I had lots of help. My Grandma started and then brought all the plants, my dad built the box the morning we left on our vacation, a friend brought all the dirt and my family planted it all while I was at camp.

Do I have an awesome support team or what?

My job is to water and weed the garden, and so far, I have actually really enjoyed it!  Now you must know, I despised any form of gardening up until this year.  Dry dirt on my hands, sore knees and back, and bugs and weeds galore?  No thank you.

But this year, instead of just my mom's flowers (which she takes amazing care of, let me tell you) I have the garden and I am SO excited to be able to have fresh produce from it.  Although I really wanted spinach or lettuce, those didn't make it in, but I do have okra, tomatoes, three different types of squash, and lots and lots of cucumber plants.  I mean, I will be swimming in them. 

Speaking of swimming, my siblings have been doing swimming lessons this past week and since I graduated out of that when I was 11 or 12, I decided to swim laps during their lessons on the condition that Nathan did it with me.  I didn't want to do it by myself.  I know, I really am a wimp without a buddy.  Thankfully, Nathan is motivated for football season and so he has been doing it with me.

Sorry, bunny trail. I am really pumped about the gardeb. And if I weed and water in the morning, like 7ish, the weather is gorgeous.  Not too hot or bright and nobody else is outside.  I am really getting into this gardening thing.

So, back up a couple steps, remember all those cucumbers I'm going to have?  Well, this salsa is going to be one of the ways I am going to use them.  I'll get to use the tomatoes too.  Salsas are so much fun!  They're like soups and salads, can't really mess them up.  Measuring is kind of optional, you know?  (Compared to baking.)  The salsa has a very simple mixture of lime juice, olive oil, garlic and honey that takes all the chopped veggies and makes them addictive.  And then all you have to do is toss it with lettuce and sprinkle grilled chicken on top.  You don't have to turn on anything!  I was baking granola a couple days ago and accidentally left the oven on.  For an hour.  Yeah, the kitchen was very, very hot and fighting our air conditioner.  I now have a note that says "Turn off the oven" taped to the stove so I'll remember.  Even I make major mistakes like that.  So if you can remember to turn off the stove, you can make this salad.  You won't even have to use your prowess at stove turning off-ness!

Mexican Chicken Salad with Corn, Cucumber and Avocado Salsa

Recipe Source: The Sweet {Tooth} Life

Yield: 6 servings

2 tablespoons lime juice

1 teaspoon minced garlic

1 teaspoon honey

2 teaspoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 avocado, chopped

2/3 cup corn (about 1 large ear)

1 cup cucumber, chopped (about 1 medium)

1-1/2 cup tomato, chopped (1-2 small)

2 tablespoons red onion, chopped

3 cups chopped chicken breast

4-1/2 cups chopped lettuce

Optional:  Shredded fiesta blend cheese, tortilla chips

Whisk lime juice, olive oil, honey, garlic, salt and pepper in a large bowl. Add avocados, gently stir so avocados are covered. (This way they won't turn brown.)  Add corn, cucumbers, tomatoes and red onion. Toss to coat. Set aside.

Toss lettuce and chicken. Divide between six plates or bowls and top each with about 1/2 cup salsa. Sprinkle with cheese and tortilla chips, if desired. Serve immediately. 

Note:  You can make the salsa and let sit in the refrigerator for several hours. Or, you can serve it with just tortilla chips.