Andrew Carter: Era's Tex-Mex Hot Chicken Salad

Our morning weather specialist Eramelinda Boquer steps into the kitchen with a hearty, crunchy summer salad! 


INGREDIENTS

Salad

  • One 5 oz package of fresh prewashed arugula
  • 1 can of black beans, drained
  • 1 can of peaches and cream corn kernels, drained
  • 1 can of sliced black olives, drained
  • 1 half cup of shredded Tex-Mex or nacho cheese
  • 1 cup of cubed avocado, sprinkled with lime juice
  • 1 half cup of freshly cut cilantro
  • 1 lemon
  • 1 lime
  • 1 sprig of purple basil
  • 1 bag tortilla chips
  • 1 250 gram package of pre-cooked cubed chicken breast strips
  • 5 finely chopped Schneider’s spicy habanero pepperette bites

Dressing

  • One half cup of plain Astro 6% MF Balkan yogurt
  • 2 heaping table spoons of mild salsa
  • ½ teaspoon finely ground pink Himalayan salt
  • ½ teaspoon finely ground pink peppercorn

PREPARATIONS

Salad

  1. Assemble dressing ingredients in a small bowl. 
  2. Mix half of the arugula and half of the cilantro in a salad bowel. Add one tablespoon each black beans, corn, olives and shredded cheese. Toss with half of the dressing to lightly coat ingredients. 
  3. Add the rest of the arugula and cilantro, reserving some cilantro for the chicken. Add another round of a tablespoon each beans, corn, olives and cheese. Toss with dressing, reserving one tablespoon. 
  4. On top of the salad, make a thin outer ring of the remaining black beans, followed by a ring of the remaining corn, a ring of cubed limed avocados and a ring of the remaining olives. 
  5. Drizzle the rest of the dressing in the centre and decorate the outside of the salad with lemon and lime wedges. Put in fridge to chill. 

Chicken

  1. Set a frying pan on high heat. Add 3 tablespoons of olive oil, followed by 1 teaspoon of finely ground cilantro and 1 teaspoon finely ground purple basil.
  2. When herbs start to sizzle, turn down heat to medium and lightly brown chicken and pepperette bites for 2 minutes until hot. 
  3. Turn off heat and cover until ready to serve. 

Note: You can also substitute chicken for ground beef, shrimp or tofu. 

To serve

  1. Take salad from fridge and place hot chicken on top. Garnish with chips on the outermost ring of salad, between lemon and lime wedges. You can also serve more tortilla chips on the side for those who like the extra crunch!