This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the sour cream.
"To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad." - George Ellwanger, Writer
This salad is one that is worth making a double or triple batch of. The chicken and corn filling is delicious and keeps well for an easy salad later in the week or even making into tacos. The green dressing is fantastic on its own and worth having for leftovers.
The recipe is also a great example of Mediterranean diet translated for the American kitchen - whole grains, less meat, veggies, legumes, fruit and great quality fats.
Servings: 2 | Serving size: 1 large salad
Cooking Time: 45 Minutes
This recipe can be multiplied. Once cooked, the chicken will keep well in the refrigerator for about 2 days, as will the dressing.
This recipe is best with Tomatillo Salsa.
Place the olive oil in a large skillet over medium-high heat.
Add the onion and cook for about 5 minutes stirring frequently.
Add the chicken thighs and cook for about 2 minutes until the chicken is browned lightly on all sides.
Add the chili powder, cumin, cayenne, paprika, 1/8 teaspoon salt and water.
Reduce the heat to medium and simmer for 20 minutes until all but about 2 tablespoons of the water is evaporated. Stir occasionally.
Add the corn and stir.
Cook for 2 minutes. Stir occasionally.
Remove from the heat, let cool for 15 minutes and then put in the refrigerator to chill.
Place the yogurt, sour cream, milk, lime juice, 1/8 teaspoon salt and maple syrup in a blender and puree until smooth. Place in the refrigerator to chill.
When ready to assemble place the tomatoes, romaine, black beans and peppers in a bowl.
Add the chicken mixture and the green sauce and fold together gently.
Serving size: 1 large salad
|Calories 470||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g||15%|
|Saturated Fat 3.5g||17%|
|Monounsaturated Fat 4.5g|
|Trans Fat 0g|
|Total Carbohydrates 55g||20%|
|Dietary Fiber 16g||57%|
|Vitamin A 32%||Vitamin C 77%|
|Calcium 8%||Iron 29%|
|Vitamin K 50mcg||Potassium 1300mg|