Warm Up Salad

Course : Salads
Serves: 4
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1 Tablespoon olive oil
1 Pound boneless chicken breast -- cut into bite-size
2 Teaspoons minced garlic
1 cup corn
1 Teaspoon salt
1 Teaspoon pepper
3 Cups tortilla strips -- deep fried
4 Cups cooked black beans
3 Cups shredded iceberg lettuce
2 Cups diced jicama
1 tablespoons chopped coriander for garnish
4 large tomatoes -- cut into wedges
1/2 Cup Lime Cilantro Vinaigrette:
1 Tablespoon minced shallot
3 Tablespoons chopped cilantro
1/3 Cup lime juice
1 Teaspoon Dijon mustard
1/4 Teaspoon white pepper
1/2 Teaspoon minced garlic
1/2 Teaspoon salt
1/2 Teaspoon sugar
1 cup olive oil

Preparation / Directions:

Heat a skillet over moderately high heat until hot. Add oil and chicken and sauté briefly. Add garlic and sauté until chicken begins to color. Add corn and sauté until chicken is cooked through and corn is golden brown. Season with salt and pepper. Arrange tortilla strips around edges of 4 serving plates. Put 1 cup hot beans in the center of each and top with lettuce. Add chicken and corn mixture and top with jicama and cilantro. Garnish with tomato wedges and drizzle with dressing. (Lime Cilantro Vinaigrette) In a food processor combine all ingredients except oil and process for 1 minute. With motor running, add oil in a slow, steady stream and process until thick and creamy. Refrigerate until ready to use.


Nutritional Information:

808 Calories (kcal); 59g Total Fat; (63% calories from fat); 18g Protein; 58g Carbohydrate; 0mg Cholesterol; 835mg Sodium

4 Kitchen's say:
  (4 3/4 Stars!)
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