Chicken and black bean salad
- Total Time
Tender poached chicken goes fantastic in any salad. This recipe for chicken and black bean salad has amazing fresh flavours from tomato, capsicum and coriander.
skinless chicken breast500 g
corn400 g, (2 x 200g) sweetcorn cobs, husks intact
canned black beans, rinsed, drained400 g, (1x400g can)
tomato(es)2 medium, chopped
Lebanese cucumber2 medium, chopped
red capsicum1 large, finely chopped
green shallot(s)2 individual, thinly sliced
avocado½ large, coarsely chopped
fresh coriander½ cup(s), chopped
lime juice2 tbs
- Bring a medium saucepan of water to the boil. Reduce heat to very low. Add chicken. Poach for 20 minutes or until cooked through. Coarsely shred.
- Meanwhile, rinse sweetcorn, with husks intact, under cold running water. Place wet cobs on a plate. Cook in microwave on High (100%) for 8 minutes. Set aside to cool before removing husk and silks. Cut off kernels.
- Place chicken, corn, beans, tomato, cucumber, capsicum, shallots, avocado, coriander and lime juice in a large bowl. Season. Toss gently to combine.