Black Bean n’ Corn Chicken Salad

I enjoy a good salad during the summer, and I really enjoy a salad with a spicy or southwestern flavor. Add this black bean and corn recipe from Dei Fratelli to a bed of lettuce, and you have a yummy quick and light southwestern lunch. I think I’d have to add a handful of corn chips to the top for an extra crunch!

If you’re serving your black bean and corn chicken salad to kids, serve it on a whole grain roll with greens or applesauce on the side. Yum!

Dei Fratelli has more great serving suggestions below.

Black Bean n’ Corn Chicken Salad

Ingredients:

1 jar (16oz.) Dei Fratelli Black Bean n’ Corn Salsa
1 fully cooked whole Rotisserie Chicken (approx. 3 lbs.)
1 tablespoon chopped fresh cilantro or flat leaf (Italian) parsley

How to make it:

1. Break down whole chicken discarding skin and bones. Pull dark meat into coarse shreds. Dice breast meat into cubes.
2. In a mixing bowl fold Dei Fratelli Black Bean n’ Corn Salsa with prepared chicken. (juices from salsa will be absorbed by chicken)
3. Fold freshly chopped cilantro or parsley into mixture.

Serving Suggestions

1. Mix Black Bean n’ Corn Chicken Salad with 16oz. cooked Farfalle (Bow Tie) pasta. Place on a bed of mixed greens. Serve room temperature.  -or-
2. Serve Black Bean n’ Corn Chicken Salad on a whole-wheat baguette or bread of choice.

Serves: 4-6

Images and recipes courtesy of Dei Fratelli