I am not one of those people who LOVES salad. In fact, it kind of annoys me when people go on and on about how they could live on salad, and I am picturing a giant cheeseburger with a gummy bear chaser. #EntireBagOfHariboGummyBears #DontPutItPastMe
I’m not a big fan of lettuce, pretty much because of the basic absence of taste although I eat it because I know its good for me…or if my jeans are feeling a little tight. Thank you Haribo Gummy Bears.
I wrote this recipe after I found this delicious marinade at a Slender Kitchen, and then added the vegetables and beans to make a play on a typical chopped salad. No lettuce!! **Note: I had never eaten a black bean until last year. Pleasantly surprised by these little black thing-ys.
3 Boneless, skinless chicken breasts–salted and peppered– placed in a quart size Ziploc bag
Large drizzle of Olive Oil
Juice from one Lemon
Salt and Pepper to taste
1 can Black Beans, drained
1 Orange Bell Pepper, chopped
1/2 cup Cooked Corn
1 cup shelled Edamame–you can find this at the grocery store with frozen veggies
1/2 cup Cherry Tomatoes, chopped
1/4 cup Cilantro, packed
Juice of 3 Limes
2 Garlic Cloves
1 1/2 TSP Honey
1/2 TSP Kosher Salt
1/2 TSP Cumin
1/2 TSP Red Pepper Flakes
2TSP Olive Oil
1 TBSP Plain Non Fat Yogurt
**Combine all ingredients in a Food Processor (I used the Nutri Bullet) and pulse until marinade/sauce is formed. Pour over chicken breasts inside Ziploc bag and seal. Let marinade over night up to 24 hours. Cook chicken on a hot grill 4-5 minutes on each side until cooked through.
1.) Combine beans, pepper, corn, edamame and tomatoes in a large bowl.
2.) Chop chicken into bite sized chunks and add to bowl of vegetables.
3.) Drizzle a good amount of olive oil and juice from one lemon over the top of chicken mixture, and toss well. Salt and Pepper to taste
Serves 6…with a bit left over for lunch the next day.
-ciao for now-
photo credit: Patrizia Montanari