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MEXICAN CHICKEN OR TURKEY SALAD WITH TOMATO AND BLACK BEAN SALSA
This is the perfect recipe for jazzing up the tired Thanksgiving or Christmas bird, and for using leftover chicken at any time.
Recipe posted by Nigella
Ingredients
FOR THE DRESSING:
- 1 ripe avocado
- 125ml sour cream
- 3 x 15ml tablespoons lime juice
- 1 garlic clove, peeled
- 1 teaspoon Maldon salt or 1/2 teaspoon table salt
- Good grinding of black pepper
FOR THE SALAD:
- 300g shredded cooked chicken or turkey
- 1 x jicama approx. 500g, peeled and cut into 5mm matchsticks
- 2 spring onions, finely shredded
- Cupped handful of finely chopped fresh coriander
- 125g shredded cos lettuce
FOR THE SALSA:
- 1 x 425g can black beans
- 2 tomatoes, deseeded and roughly chopped
- 1 teaspoon Maldon salt or 1/2 teaspoon table salt
- 75g roughly chopped pickled red jalapeno chilli peppers from a jar
- 1 x 15ml tablespoon lime juice
Method
Serves: 4-6
- For the dressing: Spoon the flesh out of the avocado, and put into a blender with all the other dressing ingredients.
- Process the dressing until smooth.
- For the salad: Put all the salad ingredients into a bowl, and spoon the dressing over them, making sure everything gets coated well.
- For the Salsa: Drain and rinse the beans, and then mix in a bowl with the chopped tomatoes, salt, jalapenos and lime juice.
- Check the seasoning and then serve with the Mexican Chicken or Turkey Salad, either in a bowl to the side or dolloped on the same plate.
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