Mole Chicken with Mexican Garden Salad

I’m a salad girl. Seriously, salad is one of my very favorite meals! I’m always experimenting with new recipes so I’ll have variety in my salad rotation. I recently tried this recipe for Mole Chicken from an old Southern Living magazine, and paired it with a Mexican Garden Salad that I made up. Two words: new favorite!

Mole Chicken 

Season 4 or 5 chicken breast lightly with salt (I used 5 thinner breasts). Mix together the following 6 dry ingredients in a bowl (see below). Rub and press the mixture into the chicken, and then grill it.

-2 Tbsp light brown sugar

-1 1/2 tsp chili powder

-1 1/2 tsp unsweetened cocoa 

-1/2 tsp coarse-grain salt 

-1/2 tsp ground black pepper

-1/4 tsp cinnamon  

**See how fast that is!!**

Mexican Garden Salad 

Chop some Romain lettuce and throw in a couple of handfuls of cabbage slaw mix. Add any or all of the following toppings: 

-Corn

-Tomatoes 

-Cucumber

-Black beans 

-Crispy tortilla strips 

-Shredded cheddar cheese

-Cilantro 

Serve with Southwest Chipotle dressing! It’s so delicious!! 

The chicken and salad together were scrumptious and are definitely going in the rotation!

Hey, and see that beautiful salad bowl? My friend brought it to me from her trip to Mexico years ago for keeping her kids while she and her husband were gone! She told me that when she picked it out for me her husband looked at her and said, “A bowl? What’s Alinda going to do with a bowl?”

We just laughed and laughed over that! Let’s just say, that bowl hasn’t exactly been collecting dust. I’ve put it to frequent good use!

Have a great day, friends, and let me know if you try this recipe!