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Prep Time: 20 mins
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.
(amount per serving)
Total Fat: 14g
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.
Recipe by Gourmet
The Gourmet Menu Collections help you find the perfectly paired four course menu for your next dinner party. You can even get a timeline that tells you exactly when to cook everything on the menu. Or you can choose to build your own menu by choosing each recipe one at a time.