Monday, September 6, 2010

Katie's Fiesta Salad

Mexican Salad

A couple of weekends ago my girlfriends and I had a great girls night filled with great food, wine and a 80's cover band at a local restaurant. My friend Katie made the most delicious Fiesta Salad that we sampled with wine and other appetizers, before going out on the town.

I thought I would recreate this salad for my family and it was a hit. Thank you Katie you are the queen of salad in my book! Katie is also a very talented interior designer check out her awesome business here.


1 pound of chicken breasts seasoned with olive oil and taco seasoning, grilled
5 cups of fresh baby field greens
3 ears of freshly roasted sweet corn, cut from the husk
1 can (15oz) low sodium black beans rinsed and drained
1 pint of cherry tomatoes, cut in half
1 yellow bell pepper, seeded and diced
1/2 cup of small diced red onion
2 Tbs. minced jalapeno peppers, seeded
Juice from 2 limes
1/2 tsp. freshly grated lime zest
1/4 cup olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. minced garlic
1/4 tsp. ground cayenne pepper
2 ripe Hass avocados, seeded peeled, and diced


Grill your chicken, let rest then slice into strips. Set aside. Wrap your 3 ears of corn in tin foil and grill along with your chicken. Let your corn cool and sheer your corn kernels from the husk. Place the tomatoes, corn, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest into a large bowl. Whisk together the lime juice, olive oil, salt and pepper, garlic and cayenne pepper pour over the vegetables. Let marinade for 10 minutes. Toss the vegetables with your baby greens in a large bowl. Fold your avocados into the salad just before serving. Top the salad with your grilled chicken. Serve at room temperature.