Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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; carbohydrates 24.2g; dietary fiber 6.3g; sugars 5.1g; fat 6.3g; saturated fat 1.2g; cholesterol 47mg; vitamin a iu 915.7IU; vitamin c 18.3mg; folate 77.7mcg; calcium 78.6mg; iron 3.1mg; magnesium 34.5mg; potassium 602.3mg; sodium 401.3mg; thiamin 0.2mg.

1 starch, 1/2 vegetable