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MEXICAN CHICKEN OR TURKEY SALAD WITH TOMATO AND BLACK BEAN SALSA

MEXICAN CHICKEN OR TURKEY SALAD WITH TOMATO AND BLACK BEAN SALSA

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Serves: 4-6

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe

This is the perfect recipe for using leftover chicken or turkey at any time.

A jicama is sometimes known as a Mexican potato, though that's a bit misleading since you can eat it raw. It looks like a turnip wrapped in fresh ginger skin. If you can't get hold of a jicama, then I'd replace it with an Asian or Nashi pear or a couple of drained cans of water chestnuts, cut into matchsticks; what you want is juiciness and crunch. I wouldn't say no to a Granny Smith apple, cut into chunky matchsticks, either.

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Ingredients

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for the dressing

  • 1 ripe avocado
  • 125 ml sour cream
  • 3 tablespoons lime juice
  • 1 clove garlic (peeled)
  • 1 teaspoon Maldon salt (or ½ teaspoon table salt)
  • black pepper

for the salad

  • 300 grams shredded cooked chicken or turkey
  • approx. 500 grams jicama (peeled and cut into 5mm / quarter inch matchsticks)
  • 2 spring onions (finely shredded)
  • 1 handful finely chopped fresh coriander
  • 125 grams shredded Cos lettuce

for the salsa

  • 1 x 425 grams can black beans
  • 2 tomatoes (deseeded and roughly chopped)
  • 1 teaspoon Maldon salt (or ½ teaspoon table salt)
  • 75 grams roughly chopped pickled red jalapeno peppers (from a jar)
  • 1 tablespoon lime juice
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Method

  1. For the dressing: Spoon the flesh out of the avocado, and put into a blender with all the other dressing ingredients.
  2. Process the dressing until smooth.
  3. For the salad: Put all the salad ingredients into a bowl, and spoon the dressing over them, making sure everything gets coated well.
  4. For the Salsa: Drain and rinse the beans, and then mix in a bowl with the chopped tomatoes, salt, jalapenos and lime juice.
  5. 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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  • My housemate cooked this for us a few weeks ago when it was her turn to cook and it was spectacular. Best of all she said it took next to no time to prepare. It has definitely made it to the 'make again' list.

    Posted by jonathan.baker87 on 5th May 2013 at 11.20