Southwest Chicken Salad Bowl
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
4
- For the saffron rice
- 1 ½ cups Rice
- 3 cups vegetable stock
- Saffron
- cayenne pepper
- For the salsa
- 2 Tomatoes (diced)
- 1 green pepper (diced)
- 1 small onion (diced)
- lemon juice
- Tabasco sauce
- For the chicken
- 2 ½ cups Chicken breasts (cut into strips)
- 2 Tbsps honey
- 2 Tbsps balsamic vinegar
- 2 Tbsps olive oil
- For the dressing
- ⅔ cup Sour cream
- ⅔ cup Yogurt
- 1 Tbsp lemon juice
- 1 garlic clove (finely chopped)
- 3 Tbsps cilantro (chopped)
- For the salad
- 2 cups Iceberg lettuce (cut into strips)
- 1 ½ cups black beans (cooked)
- 1 yellow pepper (cut into strips)
Preparation steps
1.
Boil the rice in around twice the amount of vegetable stock. Add the saffron, cover and cook for 20 minutes. Season with salt and cayenne pepper and leave to cool.
2.
To make the salsa, mix together all the ingredients and season with salt, lemon juice and Tabasco.
3.
Marinate the chicken in the honey and vinegar. Heat the oil and fry the chicken on a high heat. Season with salt and ground black pepper.
4.
To make the dressing mix together the sour cream, yogurt and lemon juice. Add the garlic and the coriander and season with salt and ground black pepper.
5.
Arrange the rice in four salad bowls and place the lettuce, beans and yellow pepper on top. Add some of the salsa and place the rest in a small bowl. Add the chicken to the salad and serve the dressing separately garnished with coriander.
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