Saturday, January 21, 2006

Southwest Salad

I love Southwestern food. On a gloomy day a salad like this can brighten you right up with it's smooth crisp flavors.

Southwest Salad
adapted from Martha Stewart

for 2 hungry people

1 cup canned white kidney or cannellini beans
1 cup frozen corn kernels, thawed
1/4 cup salsa
3 green onions, thinly sliced
1 small avocado chopped
1 tomato chopped
1 chicken breast
romaine lettuce, torn into bite size pieces
handful of tortilla chips
1/3 cup cheddar cheese

Cook the chicken breast. I poach it, but do what you like. Slice into strips.
Place the beans corn and salsa in a bowl and microwave until warm about 2 minutes.
Add the chicken, onions, avocado and tomato and mix. Season with salt pepper and tabasco if you like it.
Plate your lettuce and crumble a couple of chips over top. Top with the bean mixture and some cheese. Serve immediately.


Alicat said...

i've never poached chicken before...does it keep it more moist? This sounds like a yummy dish..i love the addition of avocado. Yummmm ;)

Sara said...

Yes I think it does keep it more moist. Chicken breasts are my least favorite part of chicken because I always think their too dry. I once read the easiest way to poach chicken is to bring a pot of water to a boil, then remove the pot from the heat, add the chicken and cover the pot and let it sit for 20 minutes. Then you check the chicken to see if it's cooked through. If not, you do it again. It's supposed to keep the meat from getting tough.