Monday, April 19, 2010

Fiesta Salad

You want to season the chicken enough to give it a good flavor but not so much that it overpowers the cilantro. Also note that southwestern seasoning is different than taco seasoning and the flavors are totally different

4 slices bacon
1 Chicken breast, boneless skinless cut into cubes
2 tsp. southwest seasoning
6 ears corn
3 or 4 cups boiling water
1/4 red onion, chopped
1 Anaheim pepper, chopped
1 can black beans, drained
1 bunch, cilantro, chopped
Salt to taste

Cook bacon until crisp. Remove from pan, reserve 2 Tbsp of the dripping. Sprinkle chicken with southwest seasoning. Cook in reserved bacon drippings until no longer pink. Chop into small pieces. Set aside. Cut corn from cob, place in a large colander, slowly pour boiling water over corn, you only want to blanch it, not cook it full. Toss with bacon, chicken, and remaining ingredients. Salt to taste.

Serve as a salad by itself, on a bed of lettuce, with corn chips, or wrapped up in tortillas.

Add a cup or two of cooked quinoa or rice to make an entree

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