Cinco de Mayo!
Any plans? Perhaps drinking some margaritas or making this here salad? It would be reeeeeaaalllyyy perfect to bring to a party. It’s also great just to make for lunches during the week. Unfortunately it only lasted one day…we got a little carried away with the taste testing.
Maybe because of this one chipotle pepper in adobe sauce that added a little kick to the dressing. Seriously…this one pepper, really!
Or the fresh lime juice that made this salad so refreshing and oh so limey.
Or the rest of the ingredients like sweet corn, plump tomatoes, hearty black beans, salty queso fresco, fresh cilantro and perfectly cooked chicken? Yep, that’s probably why this Southwestern Chicken Salad lasted less than 24 hours in our house. I am not messing around with this one – it’s very good and very easy to make. I highly suggest making it if you’re into southwestern flavors. You could also add avocados or forget to add them like me even though I specifically bought them for this recipe. Looks like I will just have to find another way to eat them…like plain….with a spoon…darn. 😉
So good, but even better with a Margarita.
- 3-4 tablespoons olive oil, divided
- 2 ears corn, kernels removed*
- 1 garlic glove, minced
- 2 boneless skinless chicken breasts (season with salt, pepper and garlic powder)
- 1 (15 ounce) can black beans, drained and rinsed
- 1 tomato, chopped
- ⅓ cup cilantro, roughly chopped
- ½ cup crumbled queso fresco
- 2 green onions, thinly sliced
- 3 tablespoons fresh lime juice (from about 2 limes)
- 1 ½ teaspoons minced chipotle peppers in adobe sauce
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 avocado, cut into ½ inch pieces
- In a saute pan over medium heat add 1 tablespoon of the olive oil. When hot, add corn and cook for 6 to 8 minutes until golden brown. Add minced garlic and cook for an additional 30 seconds until fragrant. Transfer to a large bowl; set aside.
- While corn is cooking, in another saute pan over medium high heat add 1 tablespoon olive oil. Season chicken breasts with salt, pepper and garlic powder on both sides. Add chicken breasts to pan and cook for 5 minutes on each side until browned and cooked through. Remove from pan and let rest on a cutting board to cool.
- In a small bowl, whisk together the green onions, lime juice, chipotle, honey, salt, pepper and remaining 1-2 tablespoon olive oil; set aside.
- Once chicken is cooled, cut into small chunks and add it to the bowl with the corn. Next add black beans, tomatoes, queso fresco, and cilantro. Pour dressing over top and mix. Season with additional salt or pepper as desired.
Source: Slightly adapted from Cooking Monster Cooking