Southwestern Chicken Salad

  • 1/4 c. olive oil
  • 2 T. red wine vinegar
  • 2 T. lime juice
  • 1/2 tsp. crushed red pepper
  • 6 drops hot pepper sauce
  • 2 skinless, boneless chicken breasts, halved
  • 1 can black beans, rinsed and drained
  • 1 c. corn
  • 1 red pepper, cut into small pieces
  • 1 avocado, peeled and cubed
  • 1/4 c. shredded white cheddar cheese
  • Salsa
  • Large iceberg lettuce leaves

The night before serving, combine oil, vinegar, lime juice, crushed red pepper and hot sauce: shake well. Pour 1/4 c. of the marinade over the chicken breasts in a plastic bag. Refrigerate until ready to prepare, turning occasionally. Meanwhile, combine beans, corn and red pepper in a separate bowl. Pour remaining marinade over the mixture and toss well to coat. Cover and refrigerate.

When you are ready to prepare the salad, take the bean mixture out of the refrigerator, mix, and allow to sit at room temperature. Drain the chicken and broil for 4 minutes. Turn the chicken breast halves and broil for another 4 minutes. Slice each breast half into small pieces and transfer onto a plate lined with lettuce leaves. Add the bean mixture, avocado pieces, cheese, and salsa to each plate. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 25 minutes, plus marinating time
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