CHEF JEFF — ONE BYTE AT A TIME: Smoked Chicken and Three-Bean SaladDid you do a second planting of green beans this summer? If so, here’s a salad meal with Southwestern accents to use for that late crop.
By: Herald Staff Report,
Did you do a second planting of green beans this summer? If so, here’s a salad meal with Southwestern accents to use for that late crop.
Smoked Chicken and Three-Bean Salad
½ whole wheat baguette (6 inches)
2 tablespoons grated Parmesan cheese
1 chipotle pepper, chopped
1 tablespoon adobo sauce
¼ cup reduced-fat vinaigrette
¾ pound cooked boneless, skinless chicken strips
1 teaspoon ground cumin
¼ pound trimmed green beans, cut into 1-inch lengths
½ cup canned, drained and rinsed chickpeas
½ cup canned, drained and rinsed red kidney beans
Salt and freshly ground pepper
Slice baguette in half lengthwise, then in half horizontally to make four pieces. Sprinkle with Parmesan and place in toaster oven to melt cheese, about 2 minutes. Stir chipotle and adobo into vinaigrette. Toss chicken strips with cumin.
Place green beans in a large microwave-safe bowl and microwave, covered, on high 2 minutes. Add chicken, chickpeas, kidney beans and dressing to bowl; toss well. Add salt and pepper to taste. Toss again. Serve with Parmesan baguette.
Yield: Serves 4.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.