I love chicken salad but was getting bored with the same old recipe so I combined a charred summer vegetable recipe with some of my favorite flavors and came up with this recipe. I first made this recipe last year for a picnic and then kept tweaking it all summer. At lunch with friends yesterday, one of them requested I make this for our annual picnic. This is one of those recipes that I would make from memory and luckily I emailed it to a friend. I’m so relieved that I found it.
You have to eyeball the ingredients:
1/12 cups Frozen Corn
1 can Black Beans, drained and rinsed
Diced Red Pepper
1-2 Roma Tomatoes, diced
Avocado, as much as you want, diced
2 Limes
1 Pkg Chicken Tenders (~6 tenders or substitute 3 breasts)
1 1/2 teaspoon coriander
1 1/2 teaspoon cumin
1 1/2 teaspoon ancho chili powder
1 1/2 teaspoon Lawry’s Fire Roasted Chili and Garlic seasoning
2 Tbsp olive oil
1/2 cup mayo
1 Big Bowl
Mix 1/2 teaspoon of each (Coriander, Cumin, Ancho chili powder, Lawry’s) in a bowl then add the chicken and toss to coat the chicken. Cook the chicken in 1 Tbsp oil. When done, remove form pan and set aside to rest (don’t cut yet). In a clean pan, add 1 Tbsp of oil and the frozen corn. Cook on medium high heat for about 2 minutes, then add the diced red pepper and cover the pan and cook an additional 2-3 minutes until the corn is browned on one side. Remove the cover, squeeze the juice from 1 lime over the corn and pepper then stir. Add the black beans, stir and cook for another minute until the beans are heated through. Then remove from heat.
Mix the mayo and the remaining spices in a large bowl. Dice the chicken and add to the bowl. Add the corn, pepper, bean mix, and tomatoes to the bowl and mix it all together. Add the Avocado, squeeze the juice of one lime into the bowl and stir.
Adjust the amounts and cooking times to your liking.