Mexican Chicken Fiesta Salad Dinner
Make weeknight dinner fast and easy. Here's a main course recipe and three suggestions for rounding it out into a complete meal. Find out how to effortlessly dress up starters, sides, and desserts to fit the meal's main course.
- 24-Hour Chicken Fiesta Salad (see recipe below)
- Salsa Shrimp
- Cheese and Avocado Quesadillas
- Spicy Peach Pinwheels
You can make this 24-Hour Chicken Fiesta Salad in the afternoon for dinner, or just pop it in the fridge and serve it the next day for easy planning. Salsa Shrimp, Cheese and Avocado Quesadillas, and Spicy Peach Pinwheels make the evening a real fiesta. Salsa, tortillas, grated cheese, and refrigerated piecrust are convenience products that make this meal such a breeze to prepare.
Serve cooked shrimp with a dip made of equal parts salsa and jarred cocktail sauce. Stir in chopped fresh cilantro and serve with lime wedges.
Fill flour tortillas with shredded Monterey Jack cheese and sliced avocado. Heat in microwave or cook on a griddle to melt cheese. Cut in wedges to serve.
Heat oven to 375 degrees F. Roll out a refrigerated piecrust. Spread with 2 Tbs. peach preserves and sprinkle with a few pinches of chili powder. Then cut into 16 wedges like a pizza. Roll up and bake for 25 minutes on a foil-lined cookie sheet.
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