What you'll need
Ingredients
For the dressing
- 1 avocado
- 1 garlic clove, minced
- ¼ cup roughly chopped cilantro
- ¼ cup fresh lime juice (from 2 -3 limes)
- ½ cup olive oil
- ½-1 teaspoon hot sauce
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the salad
- 2 tablespoons olive oil
- 1 cup frozen corn
- ½ teaspoon chili powder
- 1/8-1/4 teaspoon cayenne pepper
- 1 (2-3 lb) rotisserie chicken, skin and bones discarded, meat shredded into bite size pieces
- 1 (15 ounce) can black beans, drained and rinsed
- 2 romaine lettuce hearts, chopped into bite size pieces
- 6 radishes, sliced thin
The method
Directions
- 01
Cut avocado in half, remove pit, and scoop flesh into blender or bowl of food processor. Add remaining ingredients and process until creamy, about 30 seconds; set aside
- 02
Heat 2 tablespoons olive oil in a 12 inch non-stick skillet over medium-high heat until just smoking. Add corn kernels and cook until golden and beginning to brown – 3-4 minutes. Add chili powder and cayenne and cook until fragrant, about 30 seconds. Transfer to a large bowl and season with salt and pepper to taste. Add shredded chicken, black beans, lettuce, radishes and toss gently to combine. Pour dressing over salad and toss to distribute evenly. Season with salt and ground pepper. Serve
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
In California, it’s quite common to find a little “south-of-the-border” influence in many of our recipes, as is the case with this Mexican themed chopped salad. It is bursting with vibrant flavors and while perfect for lunch, it’s also hearty enough to serv…
Ingredients
For the dressing
- 1 avocado
- 1 garlic clove, minced
- ¼ cup roughly chopped cilantro
- ¼ cup fresh lime juice (from 2 -3 limes)
- ½ cup olive oil
- ½-1 teaspoon hot sauce
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the salad
- 2 tablespoons olive oil
- 1 cup frozen corn
- ½ teaspoon chili powder
- 1/8-1/4 teaspoon cayenne pepper
- 1 (2-3 lb) rotisserie chicken, skin and bones discarded, meat shredded into bite size pieces
- 1 (15 ounce) can black beans, drained and rinsed
- 2 romaine lettuce hearts, chopped into bite size pieces
- 6 radishes, sliced thin
Cook Like James · The method
Directions
- 1
Cut avocado in half, remove pit, and scoop flesh into blender or bowl of food processor. Add remaining ingredients and process until creamy, about 30 seconds; set aside
- 2
Heat 2 tablespoons olive oil in a 12 inch non-stick skillet over medium-high heat until just smoking. Add corn kernels and cook until golden and beginning to brown – 3-4 minutes. Add chili powder and cayenne and cook until fragrant, about 30 seconds. Transfer to a large bowl and season with salt and pepper to taste. Add shredded chicken, black beans, lettuce, radishes and toss gently to combine. Pour dressing over salad and toss to distribute evenly. Season with salt and ground pepper. Serve
In California, it’s quite common to find a little “south-of-the-border” influence in many of our recipes, as is the case with this Mexican themed chopped salad. It is bursting with vibrant flavors and while perfect for lunch, it’s also hearty enough to serv…
Ingredients
For the dressing
- 1 avocado
- 1 garlic clove, minced
- ¼ cup roughly chopped cilantro
- ¼ cup fresh lime juice (from 2 -3 limes)
- ½ cup olive oil
- ½-1 teaspoon hot sauce
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the salad
- 2 tablespoons olive oil
- 1 cup frozen corn
- ½ teaspoon chili powder
- 1/8-1/4 teaspoon cayenne pepper
- 1 (2-3 lb) rotisserie chicken, skin and bones discarded, meat shredded into bite size pieces
- 1 (15 ounce) can black beans, drained and rinsed
- 2 romaine lettuce hearts, chopped into bite size pieces
- 6 radishes, sliced thin
Directions
- 1
Cut avocado in half, remove pit, and scoop flesh into blender or bowl of food processor. Add remaining ingredients and process until creamy, about 30 seconds; set aside
- 2
Heat 2 tablespoons olive oil in a 12 inch non-stick skillet over medium-high heat until just smoking. Add corn kernels and cook until golden and beginning to brown – 3-4 minutes. Add chili powder and cayenne and cook until fragrant, about 30 seconds. Transfer to a large bowl and season with salt and pepper to taste. Add shredded chicken, black beans, lettuce, radishes and toss gently to combine. Pour dressing over salad and toss to distribute evenly. Season with salt and ground pepper. Serve
