Warm Chicken Black Bean Salad With Mango Dressing
Recipe By: Sally Sibthorpe,
Published in: 2007 Nat'l Chicken Cooking Contest
2 cup rotisserie chicken -- cut in bite-size pieces
2 tablespoons butter
1/2 cup slivered almonds
1 cup jasmine rice
2 cup chicken stock
1/4 cup chopped cilantro
1/2 cup sliced scallions
1/2 cup canned black beans -- rinsed and drained
1/2 cup diced avocado
1/2 cup diced red bell pepper
Mango Mojo Dressing: recipe follows
2 rings red bell pepper for garnish
sprig cilantro for garnish
Melt butter in a large saucepan over medium heat. Add almonds and saute
until golden. Add rice and cook 1 minute more. Stir in chicken stock,
cover pan and simmer about 20 minutes until rice is cooked. Mix in
cilantro, chicken, scallions, beans, avocado and bell pepper. Drizzle
chicken mixture with half the Mango Mojo Dressing and toss. Spoon onto
serving dish and garnish with red pepper rings and cilantro sprig. Pass
remaining dressing. Makes 4 servings.
Mango Mojo Dressing:
1 teaspoon cumin seeds
3 cloves peeled garlic
1 small hot red chili, stemmed and seeded
1/2 teaspoon salt
1/4 cup olive oil
1/2 mango, peeled and cubed
1/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
Place cumin seeds in a heavy small skillet over medium high
heat and toast until fragrant, about 2 minutes. In mini-food
processor, place cumin seeds, garlic, chili and salt. Add olive oil,
mango, orange juice and lime juice. Return mixture to skillet and
heat until warm.
Sally Sibthorpe, Shelby Township, Mich. second place, 2007 National
Chicken Cooking Contest
Exported from A Cook's Books -- Recipe management for Macintosh
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