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  • Kellie Ruocco

Corn, Black Bean, Chicken Salad with Spicy Lime Vinaigrette


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VINAIGRETTE INGREDIENTS:

  1. 1/4 cup chopped seeded tomato

  2. 1/4 cup chopped fresh cilantro

  3. 2 tablespoons olive oil

  4. 1 tablespoon cider vinegar

  5. 1 lime zested

  6. 1 tablespoon fresh lime juice

  7. 1/4 teaspoon salt

  8. 1/3 teaspoon ground cumin

  9. 1/3 teaspoon chili powder

  10. 1/4 teaspoon black pepper

  11. 2 – 3 garlic cloves, peeled

SALAD:

  1. 2 ears of corn – grilled for about 5 minutes on each side

  2. 2 cups baby spinach, stems removed and sliced into 1/2 inch strips

  3. 2 cups of chopped lettuce, your preference (red leaf, green leaf, ice burg, etc.)

  4. 1 1/2 cups roasted or grilled skinless, boneless chicken breasts (about 2 breasts), cut into bite-size pieces

  5. 1 cup chopped and seeded tomato

  6. 1 cup chopped yellow or orange bell pepper

  7. 1 cup finely diced red onion

  8. 1/2 cup (2 ounces) shredded sharp cheddar cheese

  9. 1 (15-ounce) can black beans, rinsed well and drained

  10. tortilla chips

Prepare vinaigrette by combining ingredients in a blender or food processor; process until smooth.

To prepare salad, combine spinach, lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips crumbled over top.


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#Chicken #Salad #southwestern

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