Ensalada con Pollo y Frijoles

It’s still hot and that means it’s still salad season. I had some leftover beans I wanted to use Beans, Beans, Beans but I didn’t want to make anything that required the oven. So I hit my cookbook library and found a delicious recipe that was just what I was looking for. I made a salad with chicken and beans or ensalada con pollo y frijoles. It was perfect.

Ensalada con Pollo y Frijoles

This cool, colorful salad was loaded with all kinds of good things. It is a deliciously perfect way to help beat the heat on a hot summer’s day too.

The Dressing

1/2 cup olive oil

2-3 TBSP either sherry or red wine or Prosecco vinegar

1 chipotle pepper with sauce, chopped fine

1 tsp Dijon mustard

1-2 TBSP chopped cilantro

1 tsp brown sugar

salt & pepper to taste

1 tsp cumin

Whisk everything together and set aside until ready to use.

The Salad

1 head Romaine lettuce, chopped or shredded

1/4 red onion sliced very thin

your choice of shredded cheese, optional

1 tomato, diced fine

1 cup frozen corn, thawed and warmed

1- 1 1/2 cups cooked mixed beans

1 chicken breast, sliced thin

avocado slices, optional

either fried tortilla strips or roasted pepita seeds for topping

Start layering the salad with lettuce, red onion, cheese, if using, and the beans. I used my leftover bean salad, which was just perfect for this salad. Add the sliced chicken, tomatoes, corn, and dressing. Then top with avocado slices, the fried tortilla strips and/or the roasted pepita seeds. I didn’t have enough fried tortilla strips for the two of us, so Larry used those and I topped my salad with the pepita seeds. Both options are just fine. 🙂

This salad is colorful, healthy and quick and easy-peasy. You’re going to love it. I promise.

Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.