Wednesday, October 26, 2016

Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa

Salad with grilled chicken beans and tomatoes. This was part of our salad binge week... not sure what was up with that, but we did salads for like a week. It was fun. Now we've moved off of the salads for a while.
This recipe was just okay. The chicken was good, the dressing was good, but overall the dish just didn't work together incredibly well.  We did however, do some substitutions, we didn't have bibb lettuce, so we used spinach and we used some almond slices instead of the pine nuts. Additionally, we did not grill the chicken as it was not worth getting the grill fired up for such a small amount. Also, we would definitely suggest more chicken and less salad.
Here is the original recipe:


1 boneless skinless chicken breast half trimmed
1/2 Tbs. chili powder
1 tsp. light or dark brown sugar
1/2 tsp. ground coriander
1/2 tsp. ground cumin
Kosher salt
6 Tbs. extra-virgin olive oil; more for the grill
2 Tbs. plus 2 tsp. fresh lime juice
1 Tbs. plus 2 tsp. chopped fresh cilantro, plus leaves for garnish
2 tsp. honey
Freshly ground black pepper
1 cup canned black beans, rinsed and drained
4 oz. small cherry or grape tomatoes, quartered or halved (about 3/4 cup)
1 large scallion, thinly sliced
2 small heads Bibb lettuce, torn into bite-size pieces (about 9 cups)
1 medium firm-ripe avocado
1/4 cup toasted pine nuts or pepitas


1. Cut chicken up into strips.
2.  Combine the chili powder, brown sugar, coriander, cumin, and 3/4 tsp. salt in a small bowl. Rub some of the spice mix over both sides of the butterflied chicken breast (you won’t need it all) and let sit for about 10-15 minutes.
3.Fry the chicken with olive oil or butter until cooked and sides are seared.
4.  In a glass jar with a tight lid, combine the olive oil, lime juice, 1 Tbs. of the cilantro, the honey, 1/2 tsp. salt, a few grinds of pepper. Shake well to combine
5. Combine the black beans, tomatoes, scallion, the remaining 2 tsp. cilantro, and a pinch of salt in a small bowl. Add 2 Tbs. of the dressing and toss gently.
6. Put the lettuce in a bowl, season with a little salt, and toss with just enough of the dressing to lightly coat. (Reserve a little to drizzle on the chicken.) Arrange the lettuce on a platter or four dinner plates. Slice the chicken breast very thinly. Pit and slice the avocado. Arrange the chicken, avocado, and salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Garnish with the pine nuts or pepitas and the cilantro leaves.

What we liked:

mostly easy. it looked pretty. 

What we didn't like:

The flavors just did not go together that well. 

What Kaspian thought about it:

He heeded it no notice. 

Next time:

Use a different recipe. 

No comments:

Post a Comment