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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1994




Ingredient Checklist


Instructions Checklist
  • 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 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.


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.

Nutrition Facts

243 calories; protein 23.2g 47% DV; carbohydrates 24.2g 8% DV; dietary fiber 6.3g 25% DV; sugars 5.1g; fat 6.3g 10% DV; saturated fat 1.2g 6% DV; cholesterol 47mg 16% DV; vitamin a iu 915.7IU 18% DV; vitamin c 18.3mg 31% DV; folate 77.7mcg 19% DV; calcium 78.6mg 8% DV; iron 3.1mg 17% DV; magnesium 34.5mg 12% DV; potassium 602.3mg 17% DV; sodium 401.3mg 16% DV; thiamin 0.2mg 19% DV.

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Rating: 4 stars
Made this the other day was fantastic. This is great by itself but possibilities are endless....Burrito stuffing tostada or even just a nice chicken taco filling.....little sour cream or guacamole Read More