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Ingredients
- Barbecue leftovers barbecue smoked chicken is the start For this chicken salad
- min. 1/2 pound smoked chicken leftovers, pulled to shreds
- 1 cucumber, diced
- 10 dry ounces crispy corn (medium size can, drained)
- 10 dry ounces Pinto beans (medium size can, drained) or black beans
- 1 tomato, diced
- 1/2 cup mint leaves, shredded
- 1 onion, finely chopped
- 1 red chile, chopped
- Salad Dressing
- 5 tablespoons olive oil (prefereably a fruity Extra Virgine)
- 2 tablespoons vinegar
- 1 teaspoon black peppercorns, ground medium coarse
- 1/4 teaspoon seasalt, no iodine
- 2 tablespoons rosemary, finely chopped
- 1 tablespoon tarragon, finely chopped
- 1 tablespoon sage, chopped
- 5 cloves garlic, finely chopped
Preparation
Step 1
open can of corn, allow to drain. Open can of beans, drain, rinse under cold running water, allow to drain.
Make the dressing with the fresh herbs. Mix thoroughly (shake vigorously if possible) and set aside to allow the aromas of the herbs to be absorbed by the dressing. Pull chicken to shreds. Wash the cucumber, cut in quarters lengthwise, cut out the seedy parts, cut the four strips lengthwise again to obtain eight strips, cut strips into dice. Wash the tomatoes, cut in quarters, cut out seedy parts, and cut quarters into dice. Wash mint leaves while on the stem and set apart. Mint is quite vulnerable, therefore you do not want to rip and cut the leaves until just before serving. Chop the onion as fine as possible. Wash chile pepper, remove seeds, chop to pieces.Put pulled chicken and vegetables in a large salad bowl and mix well.
Above activities can be done well before serving, as long as you store the salad in the refrigerator to avoid trouble with the chicken.
Right before serving:
Rip the mint leaves from the stems, chop, and add to salad. Stir dressing one last time, add to salad, and mix salad to spread dressing evenly.