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Aug. 17th, 2008 09:30 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: "Southwestern" Chicken/Pasta salad
Dressing:
1/3 cup vegetable oil (I used a combination of olive and rapeseed)
juice of 1 lime
1 Tbsp "southwestern spices" - a mixture of ancho pepper, dried onion, garlic, pepper, oregano, cayenne, cumin, and chipotle to taste
1 tsp salt
4 cloves garlic, crushed
Salad:
8 oz pasta (I used penne, but rotini or other shaped would work fine too)
3/4 cup corn kernels (I used thawed frozen corn)
1 15-oz can black beans, drained and rinsed
1 medium red bell pepper, diced
3 green onions, chopped
3 San Marzano tomatoes, diced
2 chicken breasts
1 tsp "southwestern spices" - see above
olive oil
Whisk together oil, lime juice, seasoning, salt, and garlic; set aside. Cook the pasta in a large pot of lightly salted water for 8-10 minutes or until done; drain and set aside. Meanwhile, sprinkle seasoning on chicken breasts. Heat oil in a skillet and cook chicken over medium high for 8-10 minutes per side, until cooked. Let chicken rest for 5 minutes and then cut into 1" cubes. In a large bowl combine pasta, corn, beans, bell pepper, green onions, tomatoes, and the chicken. Pour the dressing over the salad and mix thoroughly. Refrigerate until serving.
What worked: This was pretty good and a nice cold salad dinner for a warm evening. It went well with fresh corn from the farmers' market. After taking this picture I had the idea of adding a dollop of unflavored yogurt, which added a nice touch visually and mouth-feelingly.
What didn't: I should have gone with my instincts and cubed the chicken before cooking. It would have cooked faster and more easily.
Will I make it again? Not anytime soon, but sure.
Dressing:
1/3 cup vegetable oil (I used a combination of olive and rapeseed)
juice of 1 lime
1 Tbsp "southwestern spices" - a mixture of ancho pepper, dried onion, garlic, pepper, oregano, cayenne, cumin, and chipotle to taste
1 tsp salt
4 cloves garlic, crushed
Salad:
8 oz pasta (I used penne, but rotini or other shaped would work fine too)
3/4 cup corn kernels (I used thawed frozen corn)
1 15-oz can black beans, drained and rinsed
1 medium red bell pepper, diced
3 green onions, chopped
3 San Marzano tomatoes, diced
2 chicken breasts
1 tsp "southwestern spices" - see above
olive oil
Whisk together oil, lime juice, seasoning, salt, and garlic; set aside. Cook the pasta in a large pot of lightly salted water for 8-10 minutes or until done; drain and set aside. Meanwhile, sprinkle seasoning on chicken breasts. Heat oil in a skillet and cook chicken over medium high for 8-10 minutes per side, until cooked. Let chicken rest for 5 minutes and then cut into 1" cubes. In a large bowl combine pasta, corn, beans, bell pepper, green onions, tomatoes, and the chicken. Pour the dressing over the salad and mix thoroughly. Refrigerate until serving.
What worked: This was pretty good and a nice cold salad dinner for a warm evening. It went well with fresh corn from the farmers' market. After taking this picture I had the idea of adding a dollop of unflavored yogurt, which added a nice touch visually and mouth-feelingly.
What didn't: I should have gone with my instincts and cubed the chicken before cooking. It would have cooked faster and more easily.
Will I make it again? Not anytime soon, but sure.
| "Southwestern" Chicken/Pasta salad |
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