A new recipe

I found this recipe on Serious Eats and made it for dinner tonight. I used about half the lettuce and would have cut out a lot more of the salt. The results was more than enough for the two of us. For the chicken, I cooked some chopped chicken breasts in a little olive oil with some fresh garlic and dry seasoning. The results was more than enough for both of us. Very yummy.

Mexican Chicken Salad with Black Bean Salsa

- serves 4 to 6 -
Adapted from Nigella Express, by Nigella Lawson.

Ingredients

For the dressing:
1 ripe avocado
1/2 cup sour cream
3 tablespoons lime juice
1 clove garlic, peeled
1 teaspoon kosher salt or 1/2 teaspoon table salt
A good grinding of black pepper

For the salad:
2 1/2 cups shredded cooked chicken
1 pound jicama, peeled and cut into 1/4-inch matchsticks (or 2 eight-ounce cans water chestnuts sliced into strips)
2 scallions, finely shredded
1/2 cup finely chopped cilantro
3 cups shredded romaine lettuce

Procedure

1. Spoon the flesh out of the avocado; put flesh into blender with all other dressing ingredients. Process dressing till smooth.

2. Place all the salad ingredients into a large bowl, pour dressing over and toss to coat.

Tomato and Black Bean Salsa

- serves 4 to 6 as part of salad above -
Adapted from Nigella Express, by Nigella Lawson.

Ingredients

1 fifteen-ounce can black beans
2 tomatoes, seeded and roughly chopped
1/3 cup roughly chopped pickled jalapeños
1 tablespoon lime juice
1 teaspoon sea salt

1. Drain and rinse the beans; mix beans in a bowl with the tomatoes, jalapeños, lime juice, and salt.

2. Check seasoning, then serve with the salad above, either separately in a small bowl or on top of the salad itself.