Sherry vinegar deepens the lively flavors of this Southwestern salad, and beans and fresh tomatoes keep it moist. Make it a meal: Strawberry-Mango Margarita Compote is a cool finish.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|12 ounces boneless, skinless chicken breasts, trimmed and poached (see Tip)||2 teaspoons dried oregano|
|1 15-ounce can black beans, rinsed||1 1/2 teaspoons ground cumin|
|1 large vine-ripened tomato, or 2 plum tomatoes, cored and diced||2 tablespoons sherry vinegar, or cider vinegar|
|1 cup frozen corn, thawed||1/2 teaspoon salt|
|1 tablespoon extra-virgin olive oil||1/2 cup chopped scallions, (3 scallions)|
|3 cloves garlic, finely chopped||1/4 cup chopped fresh parsley|
Shred chicken and combine with black beans, tomatoes and corn in a salad bowl.
Heat oil in a small skillet over medium heat. Add garlic and saute until just beginning to color, about 30 seconds. Add oregano and cumin; stir until fragrant, about 10 seconds. Remove from the heat; add vinegar and salt. Pour over the salad. Add scallions and parsley; gently toss to combine.
Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
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