Fiesta Salad with Mexican Dressing (serves 4)
Having recently discovered the joys of Chipotle Peppers in Adobo Sauce, I came across mention of them in a salad dressing and this inspired me to create my own, My version has less heat to it than the Mexican dressing.
For the salad I mixed cold, cooked chicken, black beans, red onion, baby tomatoes, avocado and jicama. This was my first time using jicama in a recipe – I had to ask for it in the supermarket as I had no clue what it looked like. Once peeled, the jicama is whiteish and easy to chop and is quite moist. I would describe it as being a little sweet but nice and crunchy.
1 x cooked chicken breast – cut into bite size pieces
1 x can of black beans drained
8 x baby tomatoes – quartered
1 x avocado – diced
1/3 of largish jicama
Sprinkling of finely chopped red onion
Place all ingredients in a serving bowl.
1 tbsp. freshly squeezed lime juice
Zest from 1/4 of a lime
2 tbsp. extra virgin olive oil
1 tbsp. red wine vinegar
3 teasp. adobo sauce taken from a can of Chipotle Peppers in Adobo Sauce (start with 2 teasp. and check flavor)