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Southwest Chicken Salad

A delicious recipe from author of "Supermarket Healthy," Melissa D'Arabian
Southwest Chicken Salad
Ingredients for the Chicken and Corn
  • 2 boneless, skinless chicken breasts
  • 11⁄2 teaspoons olive oil
  • Kosher salt and ground black pepper
  • 11⁄2 cups fresh corn kernels
Ingredients for the Smoked Paprika Dressing
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, very finely chopped or pressed through a garlic press
  • 1 teaspoon kosher salt
  • 1⁄2 teaspoon smoked paprika
  • 1⁄2 teaspoon dried oregano
  • Ground black pepper
  • 1⁄4 cup olive oil
Ingredients for Salad
  • 1 cup cherry tomatoes, halved
  • 3 scallions (green parts only), finely chopped
  • 1 cup cooked black beans (homemade, page 81; or canned, rinsed)
  • 4 medium carrots, peeled and grated on the large-hole side of a box grater
  • 11⁄2 cups baby spinach


Southwest Chicken Salad - Home & Family

Chef Melissa D'Arabian is in the kitchen whipping up this mouth-watering salad with paprika dressing.

Directions for the Chicken

1) Heat a gas or charcoal grill to medium-high heat.

2) Set the chicken on a cutting board and coat both pieces evenly with the olive oil.

3) Season the chicken with 1 teaspoon of salt and 1⁄2 teaspoon of pepper and grill until cooked through, about 7 minutes on each side.

4) Transfer to a plate, tent with foil, and set aside for 10 minutes before chopping into bite-size pieces.

5) Bring a medium saucepan of water to a boil. Add 1-teaspoon salt and the corn. Cook until the corn is al dente, 3 to 4 minutes. Drain in a colander, to a medium bowl, and set aside.

Directions for Dressing

1) To make the dressing: In a medium bowl, whisk together the vinegar, garlic, 1 teaspoon salt, paprika, oregano, 1⁄2 teaspoon pepper, and olive oil.

Directions for Salad

In a large bowl, combine the chicken, corn, tomatoes, scallions, beans, carrots, and spinach and toss to combine. Pour the dressing over the salad, toss, and serve.


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