Chicken, Black Bean, Corn & Tomato Salad

>> Martes, Marso 22, 2011

Chicken, Black Bean, Corn & Tomato Salad
Sherry vinegar deepens the lively flavors of this Southwestern salad, and beans and fresh tomatoes keep it moist.

12 ounces boneless, skinless chicken breasts, trimmed and poached (see Tip)
2 teaspoons dried oregano
1 15-ounce can black beans, rinsed
1 1/2 teaspoons ground cumin
1 large vine-ripened tomato,
or 2 plum tomatoes, cored and diced 2 tablespoons sherry vinegar,
or cider vinegar
1 cup frozen corn, thawed
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
1/2 cup chopped scallions, (3 scallions)
3 cloves garlic, finely chopped
1/4 cup chopped fresh parsley

Yield: 4 Servings
1. Shred chicken and combine with black beans, tomatoes and corn in a salad bowl.
2. Heat oil in a small skillet over medium heat. Add garlic and saute until just beginning to color, about 30 seconds. Add oregano and cumin; stir until fragrant, about 10 seconds. Remove from the heat; add vinegar and salt. Pour over the salad. Add scallions and parsley; gently toss to combine.

Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

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