Easy Dinner: Spicy Roasted Chicken Salad

It’s almost Farmer’s Market time here in New England. I can’t wait! In the meantime, here’s another easy roasted chicken dinner idea. Vary the salad by substituting shrimp or other seafood and leftover grilled meats and seafood. Serve the salad with tortillas or vegetable-flavored wraps. Use a good store-bought salsa or go to the recipe section for my simple, homemade salsa.



BTW, want to visit China with a pro? Nina is planning to take small groups for insider culinary/cultural tours. Email ninasimonds@gmail.com for details.

Spicy Roasted Chicken with Tomato Salsa

Six Servings

I make this meal-in-one salad often at home. Vary the vegetables according to the season and substitute other cooked meats or seafood for the chicken.  Serve it with vegetarian wraps or flour tortillas.

6 cups baby salad greens

3 to 3 ½ cups cooked chicken meat, weighing about 1 ½ pounds

3 cups frozen, defrosted, and blanched corn or cooked, fresh shucked from 4 ears

1 pound or 2 ½ cups cherry tomatoes, cut in half

1 15-ounce can pink, pinto, or black beans, blanched briefly in boiling water, and refreshed in cold water, and drained

2 ripe, but firm avocados, peeled, pitted, and cut into ¼-inch cubes

2 cups good-quality store bought salsa (or homemade see below)

¼ cup chopped, fresh cilantro leaves

*Spicy Homemade Salsa:

1 ½  jalapeno pepper ends trimmed and seeds removed

1 tablespoon minced garlic

1 cup minced scallion greens

1 pound vine- ripened tomatoes, rinsed and drained

4 tablespoons freshly-squeezed lemon juice, (about 1 lemon)

1 teaspoon salt or more to taste

½ cup chopped, fresh cilantro leaves

1. Prepare all the ingredients as directed. Arrange the  greens in the bottom of a large serving bowl. Arrange the corn, cherry tomatoes, beans in separate concentric circles, with the cut chicken in the center. Arrange the avocados pieces on top.

2. Pour the store-bought salsa into a serving bowl. Mix in 2 tablespoons of the chopped, fresh cilantro. If preparing the homemade salsa, see recipe below. Sprinkle the remaining chopped cilantro on top. Serve.

* To prepare the homemade salsa, drop the jalapeno peppers and garlic down the feed tube of a food processor fitted with a steel blade while the machine is running, or into a blender, and chop finely. Add the scallion greens and pulse to mix. Add the tomatoes and pulse until coarsely chopped. Stir in the lemon juice, cilantro, and salt. Pour into a serving bowl and let stand for 30 minutes at room temperature, then refrigerate until ready to serve.


© Copyright Nina Simonds 2009

Disclaimer: Herbs, foods, and other natural remedies are not substitutes for professional medical care.
For a specific health problem, consult a qualified health-care giver for guidance.