July 3, 2010

Spicy Chicken and White Bean Salad

Chili powder and cumin help flavor the dressing for this spicy chicken salad. Serve this salad with a garnish of sour cream and shredded cheese, or jalapeno rings and chopped cilantro.


  • 2 cups diced cooked chicken
  • 1 can (15 ounces) great northern beans, rinsed and drained
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup thinly sliced green onions
  • 1/2 cup sliced black olives
  • 1 tablespoon lime juice
  • 1 medium avocado
  • Salad greens
  • Sour cream, optional
  • Cheddar cheese, optional
  • Pickled Jalapeno pepper rings, optional
  • Finely chopped cilantro
  • ---
  • Dressing:
  • 1/3 cup cider vinegar or red wine vinegar
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 scant teaspoon salt
  • 2 teaspoons sugar or honey
  • Dash cayenne, or to taste
  • 1 clove garlic, finely minced
  • 2/3 cup extra virgin olive oil


In a large bowl, combine the chicken, beans, onion, bell pepper, and sliced olives; toss with lime juice. Refrigerate. Combine dressing ingredients in a screw-top jar or container with lid; shake to blend well. Refrigerate for at least 1 hour before serving time.
To serve, pour about half of the dressing over the chicken and bean mixture; toss to coat. Arrange greens on serving plates and top with sliced avocado and a generous amount of the chicken and bean mixture. Garnish, if desired, with sour cream, shredded cheese, and a few jalapeno pepper rings. Sprinkle with chopped cilantro.
Pass the remaining dressing at the table.
Serves 4 to 6.

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