Sunday, May 03, 2009
Chicken with Southwestern Salsa
From Cooking Light Magazine Jan/Feb 2009
Serve with a mixed green salad. For the dressing, combine 1/4 cup fresh lime juice, 1 tablespoon sugar, 2 tablespoons EVOO, 1/4 teaspoon salt, and 1/4 teaspoon cumin in a large bowl, stirring with a whisk. Add 6 cupstorn romaine lettuce, 1/2 cup thinly sliced red onion, and 1/4 cup diced avocado; toss gently to combine.
1 Tbsp canola oil, divided
1 tsp ground cumin, divided
3/4 tsp ground coriander, divided
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp ground red pepper
4 skinless, boneless chicken breast halves
1/2 C chopped onion
1 tsp minced garlic
1/3 C chopped plum tomato
1/4 C chopped fresh cilantro
2 Tbsp lime juice
1 (15oz) can black beans, rinsed and drained
1 (8 3/4oz) can no-salt-added whole kernel corn, drained
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Combine 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, black pepper, and red pepper; sprinkle mixture evenly over chicken. Add chicken to pan; cook 7 minutes on each side or until done.
While chicken cooks, heat the remaining 1 teaspoon oil in a smallskillet over medium-high heat. Add onion to pan; saute 1 minute. Add garlic to pan; saute 30 seconds. Transfer onion mixture to a large bowl; add remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon coriander, tomato, and remaining ingredients to onion mixture, tossing well. Serve with chicken.