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Roast chicken does double duty when leftovers become a main dish salad the next day with the addition of black beans, tomatoes and corn. Cat Cora's Roasted Cumin Vinaigrette adds lively flavor to the salad.
1/4 cup olive oil
3 tablespoons cider vinegar
2 teaspoons grated lime peel
1 tablespoon fresh lime juice
2 teaspoons McCormick Gourmet™ Cilantro
1 teaspoon McCormick Gourmet™ Cumin, Roasted Ground
1 teaspoon Dijon mustard
1/2 teaspoon McCormick Gourmet™ Garlic Powder, California
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1/8 teaspoon to 1/4 teaspoon McCormick Gourmet™ Cayenne Pepper
12 ounces cooked chicken, cut into thin strips (about 3 cups)
8 ounces cherry tomatoes, quartered
1 can (15 ounces) black beans, drained and rinsed
1/2 cup chopped red bell pepper
1 cup fresh canned corn kernels
1 package (10 ounces) torn Romaine lettuce
1/2 cup chopped red onion
For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended.
For the Salad, toss all ingredients except lettuce in large bowl until well mixed. Add vinaigrette; toss gently until well coated. Divide lettuce among 6 plates. Top each with about 1 cup of the bean salad.
Test Kitchen Tip: To use fresh corn kernels, first cook corn on the cob until just tender. Cool slightly, then use a sharp knife to cut kernels off the cob
This recipe was created by Cat Cora, Bon Appétit Executive Chef.
(Amount per serving)