Lunch
Cowboy Chicken Salad
4 servings
porsjoner10 min
aktiv tid25 min
total tidIngredienser
1 batch Texas Cowboy Chicken
SMOKY CHIPOTLE DRESSING
2 tbsp chipotle in adobo (2 chilis + sauce from the jar)
1 garlic clove, peeled
1 cup plain yogurt
⅓ cup whole-egg mayonnaise
1 tbsp lime juice
2 tbsp extra-virgin olive oil
¼ tsp ground cumin
¾ tsp onion powder
¾ tsp kosher salt
¼ tsp black pepper
¼ tightly packed cup cilantro leaves
SALAD
10 lightly packed cups (12 oz) chopped romaine lettuce? (large bite-sized pieces)
¼ red onion, finely sliced
15 oz canned black beans, drained and rinsed
15 oz canned corn kernels, drained
7 oz grape or cherry tomatoes, halved
1 large avocado, cut into 8 wedges
2 tbsp finely chopped cilantro leaves
Fremgangsmåte
Dressing - Put all the dressing ingredients except the cilantro, in a jar just large enough to fit the head of an immersion blender. Blitz until smooth, then add the cilantro and blitz until it's finely chopped.
Keep the dressing in the fridge until required.
Chicken - Cook the chicken and rest as per the Texas Cowboy Chicken recipe. Cut into ½ inch thick slices.
Assemble - Either assemble the salad in individual bowls or one big bowl for shar-ing, as pictured. Place the lettuce in the bowl and sprinkle with the red onion. Top with the chicken, black beans, corn, tomato, and avocado, then sprinkle everything with cilantro leaves. Serve with the dressing on the side so people can help themselves. Just pour the dressing over the salad, then dig in — it's not the tossing sort!
4 servings
porsjoner10 min
aktiv tid25 min
total tid