I hope you didn’t mind my brief hiatus from the Ten Summer Meals in 30 Minutes or Less while I recapped our fun and extremely sunny Fourth of July. Did I mention I got a sunburn? Okay, its not really a burn but my shoulders are as done as over-roasted marshmallows.
Now let’s get back on track and continue our summer recipe series! Here is the recipe from Wednesday:
Shoepeg Chicken Salad
Prep Time: 15 – 20 minutes Cook Time: 10-15 minutes* Serves: 4-6 as a meal or a large group as a side dish
- 2 Chicken Breasts, cut into tiny cubes
- 2 Cans Black Beans, rinsed
- 2 Cans Shoepeg Corn, drained
- 3 Roma Tomatoes, chopped (and seeds removed)
- 3 Stalks of Celery
- 1/2 (half) Red Bell Pepper, chopped (and seeds removed)
- 1/2 (half) Yellow Bell Pepper, chopped (and seeds removed)
- 1 Bunch Cilantro
- 1/2 (half) Yellow Onion, diced
- 1 Lime
- 1/4 Head of Iceberg Lettuce, chopped (or buy the pre-packaged chopped lettuce!!)
- 1 Avocado (optional)
- 1 Cup Plain 0% Chobani (optional but highly recommended!)
- 6-8 Tortillas (optional – could also use chips or serve over rice)
- Place half of your diced onion in a medium sized skillet – saute over medium heat until they are just starting to turn pearlescent.
- Add the cut chicken to the onion and increase heat to high. Stirring frequently, fully cook the chicken. Remove from heat and set aside.
- While the chicken is cooking you can begin preparing your veggies.
- Rinse the beans and drain the shoepeg corn.
- Finely chop the celery stalks. To do this, first slice the stalks lengthwise into quarters so they are very thin. Then, slice horizontally.
- Incorporate the beans, corn, celery, tomatoes, bell peppers and remaining onion in a large bowl.
- Add the cooked chicken to the vegetables.
- Chop a handful of cilantro to add in.
- Squeeze the juice from the lime over the salad and then stir until fully incorporated.
- Serve over a bed of iceberg lettuce inside a tortilla, over rice or with chips.
This recipe is adapted from my mother-in-laws pico de gallo recipe which we all love so much and have joked many times “could be a meal in itself.” I decided that I’d add a little chicken and plate it as an entree rather than a “dip” but the inspiration and credit definitely has to go to my mother-in-law, Criss
I got these fun taco bowl moulds as a Christmas gift (also from Criss!) and decided to put them to good use with this recipe. Aren’t they fun?
I love the shape and that they are perfect “single serving” size. All you do is stick a tortilla into the mould and make sure they are well fitted into the “fingers” of the star – place in the oven for about ten minutes at 350. Easy peasy.
I had a helper, can you tell?
“Want a piece?” At least he’s thoughtful
I served our Shoepeg Chicken Salad over the lettuce inside the taco bowls along with a teaspoon of guacamole (just mashed avocado here) and a teaspoon of Chobani in place of sour cream.
I told you it’s been hard to take photos lately! Darn shadows!
Mackenzie was completely enamored with the idea of “eating the bowl” and thought it was “ridiculous, just ridiculous” (that’s a word I use a lot and he has really taken a liking to himself – everything is ridiculous these days)
How will you serve it?
Friday is a day for baking
Anywho, today is my day at home and I am a busy been in the kitchen! I am working on a tea butter recipe (weird right?) well go check out SprinkleBakes and you’ll see why my inspiration wheels have been turning!
I’m also working on some freelance stuff (recipe development woo!) and hopefully by the end of the day my kitchen still looks as nice as it does right now.
Clean while you cook? Now there’s an idea. If only I wasn’t taking photos while I cook… might be a little easier. We shall see folks!