Chicken and black bean salad
1
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Tender poached chicken goes fantasticly in any salad. This recipe for chicken and black bean salad has amazing fresh flavours from tomato, capsicum and coriander.
Ingredients
Skinless chicken breast
500 g
Corn
400 g, (2 x 200g) sweetcorn cobs, husks intact
Canned black beans, rinsed, drained
1 400g can
Tomato(es)
2 medium, chopped
Lebanese cucumber
2 medium, chopped
Red capsicum
1 large, finely chopped
Green shallot(s)
2 individual, thinly sliced
Avocado
½ large, coarsely chopped
Fresh coriander
½ cup(s), chopped
Lime juice
2 tbs
Instructions
1
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.
2
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.
3
Place chicken, corn, beans, tomato, cucumber, capsicum, shallots, avocado, coriander and lime juice in a large bowl. Season. Toss gently to combine.
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