Ingredients
- Ingredients
- 3/4 lb chicken (boneless skinless breast or tenders)
- 1 cup cooked corn (fresh or frozen)
- 1 cup cooked black beans (canned is fine)
- 1/2 cup diced fresh green poblano peppers (1/4 inch dice)
- 1 cup diced red bell peppers
- 1 cup diced yellow bell peppers
- 1/2 cup diced red onion
- 1/3 cup sliced scallion greens or chives
- 1/4 cup chopped cilantro
- 1/4 cup brown sugar
- 1 tablespoon salt or 1 1/2 tablespoons Kosher salt
- 1 teaspoon ancho chili powder (regular chili powder can be substituted)
- Dressing Ingredients
- 3/4 cup mayonnaise
- 1 1/2 teaspoons honey mustard
- 3 teaspoons honey
- 1 teaspoon raw garlic (crushed & finely chopped)
- 3 teaspoons lemon juice
- 1/2 teaspoon ancho chili powder(if you use dark chili powder omit the cumin)
- dash of cumin
- 1 1/2 tablespoons whole grain mustard
Preparation
Step 1
Preparation
Preheat the oven to 350 degrees.
Cut the chicken breast meat or tenders into ¼ inch cubes. Mix the sugar, salt and chili powder together and toss the chicken meat with it.
Roast the chicken for 6-8 minutes until fully cooked (165 degree internal temperature) then cool the chicken in the refrigerator and begin to dice your veggies and chop the herbs. If you use canned black beans be sure to rinse them well before using (rinsing away the water they’ve soaked in removes the gassiness of the beans).
When the chicken is cold, mix all the ingredients together (corn, black beans, poblano peppers, red bell peppers, yellow bell peppers, red onion, scallions, cilantro) and add the dressing, mixing completely.
Dressing Preparation
Mix together all dressing ingredients then add to the chicken and veggie mixture.