Chicken Salad with Black Beans, Corn, Tomatoes, and Roasted Garlic
Salads • Mexican
Description
Chicken Salad with Black Beans, Corn, Tomatoes, and Roasted Garlic
Ingredients
- Skin-On Chicken Breasts 10 oz
- Yellow Cherry Tomatoes 2 pieces
- Canned Pork with Beans 15 oz
- Olive Oil 1 tablespoon
- Blanched frozen corn 1 cup
- Garlic 3 cloves
- Dried Rosemary 2 teaspoons
- Ground Cumin 1½ teaspoons
- Champagne Vinegar 2 tablespoons
- Salt to taste
- Chopped Green Onions ½ cup
- Chopped Sage Leaves ¼ cup
Step-by-Step Guide
Step 1
Preheat the grill or barbecue. Grill the chicken breast until cooked through and golden brown. Let it cool and cut into small pieces. Transfer to a large bowl.
Step 2
Add the beans, diced tomatoes, and thawed corn to the chicken.
Step 3
In a skillet, heat the olive oil, add finely chopped garlic, and sauté, stirring, for 30 seconds until golden. Then add the cumin and oregano and sauté for another 10 seconds until fragrant. Remove from heat and add vinegar and a little salt.
Step 4
Drizzle the dressing over the salad and add the green onions and parsley. Toss to combine.
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