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Mexican Chicken or Turkey Salad With Tomato and Black Bean Salsa

by . Featured in NIGELLA EXPRESS
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Introduction

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.

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.

Mexican Chicken or Turkey Salad With Tomato and Black Bean Salsa
Photo by Lis Parsons

Ingredients

Serves: 4-6

Metric Cups

For the Dressing

  • 1 ripe avocado
  • 125 millilitres 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

For the Dressing

  • 1 ripe avocado
  • ½ cup sour cream
  • 3 tablespoons lime juice
  • 1 clove garlic (peeled)
  • 1 teaspoon sea salt flakes (or ½ teaspoon table salt)
  • black pepper

For the Salad

  • 2½ cups shredded cooked chicken or turkey
  • 1 pound jicama (peeled and cut into 5mm / quarter inch matchsticks)
  • 2 scallions (finely shredded)
  • ½ cup finely chopped cilantro
  • 3 cups shredded romaine lettuce

For the Salsa

  • 15 ounces can black beans
  • 2 tomatoes (deseeded and roughly chopped)
  • 1 teaspoon sea salt flakes (or ½ teaspoon table salt)
  • ⅓ cup roughly chopped pickled red jalapeno peppers (from a jar)
  • 1 tablespoon lime juice

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.
  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.

Tell us what you think

What 4 Others have said

  • I am your mexican big fan. This is a very new recipe for me with the real mexican touch. It looks great, I will prepare it right now!

    Posted by camoreno on 21st January 2015
  • Deliciosa!

    Posted by NESSA21 on 21st March 2014
  • This hands down one of the best salads I've ever had, the balance of flavor is what I love the most and I will never be having another caesar salad at home for as long as I live! A must try....

    Posted by misspublic on 5th May 2014
  • 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
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