Tuesday, February 5, 2013

Southwest Chicken and Shrimp, Bean and Corn Salad

Years ago, when the chi-chi Holt-Renfrew had its elegant dining room where my friend Lynne and I would regularly lunch, they served a memorable Southwest Chicken Salad to which I became addicted.  Now that traditional dining room is long gone, replaced with a sleek modern atmosphere and a menu to match.  Fortunately, I've recreated my gustatory days from Holt's to my satisfaction!

The Holt's salad never had the shrimp.  I like it with the chicken to mix it up a bit for texture and taste. You can totally make this vegan by leaving both out.  This will heartily serve 2.  We had it for dinner last night and there was enough for next day's lunch.

If you can chop, open a can and cook a piece of chicken, you'll do just fine!

Here's what you'll need:

Ingredients assembled above.  
Quantities to follow.

340 gms of cooked, peeled shrimp, tails off.
These were on sale at Shoppers for $2.99!

2 medium sized chicken breast halves, cooked. 
I fried them... but you can easily poach in 2 C of
chicken broth for 15 minutes.

Chop the cooked breasts into bite sized pieces. Let cool.

1 can (19 oz) black beans,
rinsed and well drained.

1 can of corn (12 oz),
rinsed and drained well.

1 medium yellow pepper, chopped,
1 large tomato, chopped
and 1/4 cup chopped green onion.

Put the corn, beans, pepper, onion and tomato
in a large mixing bowl.

Add the shrimp, cooled chicken pieces
and the cilantro (1/2 C chopped).

The dressing...

1/4 cup canola oil, 
3 T fresh lime juice, 
1 t granulated garlic (NOT garlic salt), 
1.5 t ground cumin, 
1 t salt (your choice) - I used a fancy one that 
I  found at Homesense a while back (see below).
Outside of container...

This is what the  Jalapeno salt looks like...
Really, though, you can use any fine salt.

Mix the oil, lime juice, garlic, cumin and salt in a small bowl.

Whisk until it looks like this.

Toss everything together until mixed well.

Plate and enjoy this uber healthy dish!  Ole!