Friday, August 22, 2014

Ancho Chicken and Black Bean Salad with Cliantro-Lime Dressing

Ancho Chicken and Black Bean Salad
with Cliantro-Lime Dressing
(adapted from Go Fresh)
The grilled chicken is juicy and delicious and the ancho powder provides a sweet peppery flavor without a lot of heat.  The cilantro-lime dressing compliments the chicken and salad perfectly.  This filling dish is a perfectly spiced and delicious southwestern style main dish salad.
Makes 4 generous servings
  • 6 cups torn romaine lettuce
  • 1 c. cooked black beans (from a 15 oz can or cook your own)
  • 1 c. frozen corn kernels, thawed
  • 1 medium red bell pepper, cut in strips
  • 1-2 garlic cloves
  • 1/2 c. tightly packed fresh cilantro, stems removed
  • 1/4 c. light mayonnaise or plain Greek yogurt
  • 2 T extra-virgin olive oil
  • 1 T. fresh lime juice
Spice mixture:
  • 1 t. ancho powder or chipotle powder
  • 1 t. ground cumin
  • 1/8 t. salt
4 boneless, skinless chicken breast halves--4 oz each
2 t. finely shredded lime zest
  1. Lightly spray grill rack with cooking spray.  Preheat the grill to medium.
  2. In a large bowl, stir together salad ingredients.  Refrigerate.
  3. With the motor running, drop to garlic through the feed tube of a food processor.  Process until finely chopped.  Ad the cilantro.  Process until finely chopped.  Add the mayo or yogurt, oil, and lime juice.  Process until smooth.  Cover and refrigerate.
  4. In a small bowl, stir together the spice mixture.  Sprinkle over one side of the chicken.  Gently press the mixture so it adheres to the chicken and lightly spray with cooking spray.
  5. Grill the chicken for 8-10 minutes, until no longer pink in the center, turning once halfway through.  Transfer to a cutting board.  Cut crosswise into 1/2" pieces.
  6. Toss the salad and transfer to plates.  Arrange the chicken on the salad.  Drizzle with dressing, sprinkle with the lime zest.

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