CHICKEN SALAD WITH BLACK BEANS AND CORN

 

 

I love this spicy chicken salad! Easy to prepare and so different! Surprise your family or your guests with this wonderful recipe! Serve a refreshing pink wine from Provence with this savory dish! Enjoy!

 

Preparation: 1 h 15 min; cooking time: 20 min.

Serving 6

 

2 chicken breasts, diced

Fresh juice from 2 limes

1 tbsp. soy sauce

2 cans black beans (2 x 15 oz.), rinsed and drained

1 can corn (11 oz.), drained (Mexicorn)

1 lb. radishes, sliced

1 Fresno pepper (red pepper), seeded and sliced thin

12 scallions, sliced

5 tbsp. dry roasted peanuts

1 tbsp. fresh cilantro, minced + more for garnish

Salt and pepper

2 tbsp. Olive oil

 

Place the diced chicken into a medium bowl. Add the juice of the 2 limes, the soy sauce and season with salt and pepper. Stir to combine. Cover with plastic wrap and marinate 1 hour in the refrigerator.

Warm the olive oil in a large frying pan on medium-high heat. Add the chicken with the marinade, scallions, red pepper and peanuts. Season the preparation with salt and pepper and cook 20 minutes, stirring often. Add the minced cilantro and cook 2 more minutes. Let cool down.

In a large bowl, prepare a vinaigrette (with salt, pepper, Dijon mustard, white balsamic vinegar and olive oil). Add the beans, corn, radishes and chicken.

Refrigerate. When serving, garnish with fresh cilantro leaves.

 

Bon Appetit!