Cookbook Featured Menu: Santa Fe Chicken and Black Bean Salad

What’s  4 Dinner Solutions Cookbooks: Summer into Fall is now available. Each week I’ll highlight one of the menus and recipes.  You can order the cookbook here.

Recipes and menus are seasonal, to take advantage of what is local and fresh when available. Not ordinary cookbooks. These are more a weekday dinner menu guide, including menus, recipes, shopping lists, and helpful tips.  Most menus are thirty minutes or less.  Each menu is filled with fresh ingredients that complement each other.

On the board tonight: Santa Fe Chicken and Black Bean Salad

MENU
Santa Fe Chicken Breasts
Tortilla chips
Black Bean Salad
Sliced Strawberries

Santa Fe Chicken Breast

  • 4 boneless chicken breasts
  • ¼ cup red wine vinegar
  • ¼ cup chopped cilantro
  • 1 tsp crushed garlic
  • 1 cup Picante or salsa (Fresh Salsa recipe here)
  • 4 oz sliced Monterey jack cheese

Reusable plastic container

Add chicken, vinegar and cilantro to reusable container and marinate 1 hour or overnight.

Remove chicken from marinade and slice each breast in a butterfly cut (slicing in half horizontally, but leaving attached at one edge, so it folds open like butterfly wings).

Fold open and grill or broil until cooked through (as little as 5 minutes each side, depending on heat and thickness).

Don’t let dry out.  Use a meat thermometer – remove at 165°

On one half of each breast, add 1 oz cheese and 2 tbsp or more of Picante sauce, fold other half over and heat until cheese is melted.

Serve immediately.

Black Bean Salad

  • 1 head green leaf lettuce, torn
  • 14 oz cans black beans, drained
  • 8 oz can sweet corn (or fresh*)
  • 1 red bell pepper, chopped
  • 1 tomato, chopped
  • 6 green onions, chopped
  • ½ bunch cilantro, chopped
  • 2 tbsp water, more as needed
  • ¼ cup red wine vinegar
  • 1 tsp crushed garlic
  • 1 tsp chili powder
  • ¼ cup olive oil
  • salt & pepper to taste
  • 2 oz shredded cheddar

serving bowl, blender

In serving bowl, add lettuce, beans, corn, pepper, tomato & onions, toss well.

In blender, add cilantro, water, vinegar, chili powder, salt, pepper and blend.

Slowly add oil and blend until smooth.

Pour over salad and toss.

Garnish with cheese.

*I always grill an extra ear or more when I’m grilling corn and use the leftover on salads.


 

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