Tuesday, May 20, 2008

Mexican Chopped Salad*****

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Serves 4

1 large head romaine lettuce, leaves torn into bite size pieces
1/2 cup frozen corn kernels, thawed
4 cooked chicken breast halves, diced (I used a sliced garlic bratwurst from my CSA farm)
1 (15-ounce) can pinto beans, drained
1/2 cup Spanish olives, sliced
1/2 cup tomatoes, diced
1 Granny Smith apple, cored and diced
1/4 cup pickled jalapenos, sliced (I used banana peppers)
2 tablespoons chopped fresh cilantro leaves
2 tablespoons olive oil
1 teaspoon ground cumin
1/4 cup cider vinegar

In a large bowl add corn, chicken, beans, olives, tomatoes, apple, banana peppers, and cilantro. Toss to combine. Spoon over individual bowls of freshly chopped romaine lettuce.

For the dressing:

Mix oil, cumin, and vinegar in a small lidded bowl; shake. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

Recipe Adapted from Robin miller - food network

CSA - Week 6

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2 heads of green romaine

2 white onions

1 bunch spring onions

1 bunch swiss chard

1 head of celery

1 pint sugar snap peas


Amy said...

we had this tonight--yummy for me and hubby. I cooked the chicken with a mango habanero rub by Red Monkey which added a nice flavor, especially since I realized too late that we were out of cumin.

Jessica said...

The addition of the mango flavored sauce sounds divine!