Chickenblackbeanandcornsaladwithchipotlemayonnaise Recipes

GRANDMA'S CHICKEN AND BLACK BEAN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft. Stir black beans, diced tomatoes, chicken, chili seasoning, cumin, salt, and pepper through the onion, breaking up large pieces of chicken until shredded; bring to a boil, reduce heat to medium low, and cook at a simmer until hot, about 15 minutes.

CHICKEN AND BLACK BEAN CHILI

Steps:

• Heat the oil in a large pot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chili powder, cumin, ground chipotle, black pepper, and cayenne pepper. Mix in onion, green bell pepper, and yellow bell pepper. Pour in about 3 cups water, and continue cooking 10 minutes, until about 1/2 the water has evaporated.
• Mix the kidney beans, black beans, and corn into the pot. Season with green pepper sauce. Reduce heat to low, and mix in remaining 2 cups water and tomato paste. Simmer, stirring occasionally 30 minutes, or until thickened. Top with cilantro to serve.

CHICKEN, BLACK BEAN, AND CORN SALAD WITH CHIPOTLE MAYONNAISE

Steps:

• In a large bowl toss together black beans, corn, chicken, cilantro, and red pepper. Set aside.
• In a small bowl stir together yogurt and chipotle mayonnaise and stir sauce into chicken mixture until well combined. Chill, covered, 1 hour for flavors to develop.
• Serve in avocado halves.
• Mince chipotle chile to a paste with 1/2 teaspoon of adobo sauce.
• In a bowl stir all ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.

THE BEST CHICKEN SALAD

Steps:

• Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
• Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
• Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
• Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

CHOPPED POWER SALAD WITH CHICKEN

Steps:

• Whisk oil, lemon juice, garlic, oregano, sugar, salt and pepper together in a large bowl. Add lettuce, spinach, chicken, tomatoes, cucumber, onion and pepperoncini; toss to coat. Serve sprinkled with feta and sunflower seeds.

MEXICAN STREET CORN BLACK BEAN CHICKEN BAKE

Steps:

• Preheat oven to 375 F.
• Add chicken breasts to the medium casserole dish. Note: Make sure to use thinly sliced chicken breasts. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts.
• Sprinkle the chicken with salt and chili powder.
• Top the chicken with corn kernels and black beans.
• Sprinkle with more chili powder. Top with crumbled Cotija cheese.
• Bake for about 20-25 minutes or until the chicken is completely cooked through. Remove from heat. Top with chopped green onions.

CHICKEN SALTIMBOCCA

Steps:

• Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
• Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
• Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
• Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

BLACKENED RANCH PAN-FRIED CHICKEN THIGHS

Steps:

• Heat oil in a cast iron skillet over medium heat. Rub 1 tablespoon dry ranch dressing, salt, and fresh cracked pepper onto 1 side of chicken thighs. Flip and repeat on the other side.
• Place chicken thighs, skin-side down, into the hot oil. Cook over medium heat without moving to blacken skin, about 12 minutes. Turn chicken thighs and cook until chicken is no longer pink in the center and the juices run clear, about 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

WHITE CHILI WITH CHICKEN & CORN

Steps:

• Combine first 9 ingredients in slow cooker; stir. Add chicken broth. Cover and cook 4 hours on HIGH or 8 hours on LOW.
• Stir in cilantro. Serve chili with choice of toppings, as desired.

BLACK BEAN AND CORN PASTA WITH CHICKEN

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over low heat, cook corn and black beans, 2 minutes. Stir in the tomatoes, reserving their juice. Season with salt and pepper, and cook 2 minutes more. Pour in enough tomato juice to cover and season with hot pepper sauce and Worcestershire. Increase heat slightly, stir in chicken, and heat through, 3 to 5 minutes. Spoon over cooked pasta.