Sherry vinegar deepens the lively flavors of this Southwestern salad, and beans and fresh tomatoes keep it moist. Make it a meal: Strawberry-Mango Margarita Compote is a cool finish.
4 servings, about 1 1/4 cups each
Active Time: 30 minutes |
Total Time: 30 minutes
12 ounces boneless, skinless chicken breasts, trimmed and poached (see Tip)
1 15-ounce can black beans, rinsed
1 large vine-ripened tomato, or 2 plum tomatoes, cored and diced
1 cup frozen corn, thawed
1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
2 tablespoons sherry vinegar, or cider vinegar
1/2 teaspoon salt
1/2 cup chopped scallions, (3 scallions)
1/4 cup chopped fresh parsley
Shred chicken and combine with black beans, tomatoes and corn in a salad bowl.
Heat oil in a small skillet over medium heat. Add garlic and sauté 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.
Per serving :
6 g Fat;
1 g Sat;
3 g Mono;
47 mg Cholesterol;
24 g Carbohydrates;
23 g Protein;
6 g Fiber;
402 mg Sodium;
602 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1/2 vegetable
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 8 hours.
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.