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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
1 jalapeno chilies, ends trimmed and seeds removed
1 tbsp minced garlic
1 cup minced scallion greens
1 lb vine-ripened tomatoes, rinsed, drained, cored and cut into large chunks
4 tbsp freshly squeezed lemon juice (about 1 lemon)
1 cup fresh cilantro leaves
1 tsp salt, or more to taste
3 poached or grilled boneless, skinless chicken breasts (about 1 lbs)
5 ears shucked sweet corn, fresh or frozen, or 2 to 3 cups leftover cooked corm
Head romaine lettuce, outer leaves and core removed, rinsed and spun dry
15 oz can black or pinto beans, blanched briefly in boiling water, refreshed in cold water, and drained
2 ripe but firm avocados, peeled, pitted, and cut into cubes
To prepare the salsa, drop the jalapeno chilies and garlic down the feed tube of a food processor fitted with a steel blade while the machine is running, or into a blender, and chop finely. Add the scallion greens and pulse to mix. Drop in the tomatoes and pulse until coarsely chopped. Stir in the lemon juice, cilantro and salt. Pour into a serving bowl and let stand for 30 minutes at room temperature, then refrigerate until ready to serve.
Cook the corn about 10 minutes, drain, let cool, and cut the kernels from the cobs. (You should have about 2 to 3 cups.) Cut the poached or grilled chicken meat across the grain into thin slices. Cut the lettuce leaves into inch julienne strips.
Sprinkle the lettuce on the bottom of a round serving bowl or platter. Arrange the ingredients in separate concentric circles, starting with the corn, then the black beans, the avocado, and the chicken in the center. Serve the salsa on the side, spooning some on top of each portion. Serves 6
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CHICKEN AND BLACK BEAN SALAD WITH A SPICY TOMATO SALSA
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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
1 jalapeno chilies, ends trimmed and seeds removed
1 tbsp minced garlic
1 cup minced scallion greens
1 lb vine-ripened tomatoes, rinsed, drained, cored and cut into large chunks
4 tbsp freshly squeezed lemon juice (about 1 lemon)
1 cup fresh cilantro leaves
1 tsp salt, or more to taste
3 poached or grilled boneless, skinless chicken breasts (about 1 lbs)
5 ears shucked sweet corn, fresh or frozen, or 2 to 3 cups leftover cooked corm
Head romaine lettuce, outer leaves and core removed, rinsed and spun dry
15 oz can black or pinto beans, blanched briefly in boiling water, refreshed in cold water, and drained
2 ripe but firm avocados, peeled, pitted, and cut into cubes
To prepare the salsa, drop the jalapeno chilies and garlic down the feed tube of a food processor fitted with a steel blade while the machine is running, or into a blender, and chop finely. Add the scallion greens and pulse to mix. Drop in the tomatoes and pulse until coarsely chopped. Stir in the lemon juice, cilantro and salt. Pour into a serving bowl and let stand for 30 minutes at room temperature, then refrigerate until ready to serve.
Cook the corn about 10 minutes, drain, let cool, and cut the kernels from the cobs. (You should have about 2 to 3 cups.) Cut the poached or grilled chicken meat across the grain into thin slices. Cut the lettuce leaves into inch julienne strips.
Sprinkle the lettuce on the bottom of a round serving bowl or platter. Arrange the ingredients in separate concentric circles, starting with the corn, then the black beans, the avocado, and the chicken in the center. Serve the salsa on the side, spooning some on top of each portion. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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