Recipe from Pink Parsley
We had a bit of a mishap at home this week. I came home on Monday from work to discover that our large freezer was open and completely thawed. It was still cold. We ended up throwing away some fish and other items that didn’t fare so well. But we had some chicken breasts and thighs that still looked and smelled fine.
We (actually J) cooked them all up that night with a bit of salt & pepper and shredded them for later use – so that we didn’t lose them.
So before we put it all back in the freezer, I decided to keep some out and add it to this salad. (I did, however, tag this under meatless meals, as it can easily be that by skipping the chicken.)
Some changes, other than the chicken – I cut the recipe in half, skipped the bell peppers, and also skipped the yellow tomatos.
1/2 pint cherry tomatos, halved
1/2 can black beans, drained and rinsed
1 shallot, finely diced
1/2 jalapeno (about 1/2 T), diced with seeds removed
1/2-1 c cooked shredded chicken
1/4 t lime zest
1/8 c fresh squeezed lime juice
1/8 c olive oil
Salt & pepper, to taste
Pinch of cayenne pepper
1 avocado, seeded, peeled and diced
Mix the tomatos, black beans, shallot, jalapeno, chicken and lime zest in a medium bowl.
Whisk together the lime juice, olive oil, salt & pepper, and cayenne and then toss with the tomato mixture.
Just before serving, add the avocado and gently mix. Serve at room temperature.