Fiesta in a Bowl
By Patsy B. from Lincoln Junior High, School District 69, Skokie/Morton Grove, IL.
Description
A colorful romaine lettuce salad with traditional Mexican flavors of chili roasted chicken, black beans, tomatoes, corn, cilantro, lime and tortilla chips tossed in a chipotle lime vinaigrette
Nutrition Facts
Serving size: 1
| Calories | 375 |
| From Fat | 35% |
| From Saturated Fat | 6% |
| From Sugar | 8% |
| Sodium | 508mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Chicken Tenders | 1 lb | 8 lb |
| Chili Powder | 1 tsp | 2 tbsp |
| Olive Oil | 1 tsp + 4 tbsp | 8 tsp+2 cups |
| Romaine Lettuce Leaves | 1 lb | 8 lb |
| Black Beans, dried | 2 cups | 16 cups |
| Corn, whole kernels, frozen | 1 1/2 cups | 12 cups |
| Tomatoes | 2 med | 16 |
| Mexican Cheese Mix, shredded 2% | 1/2 cup | 4 cups |
| Cilantro, fresh | 2 tbsp | 1 cup |
| Whole Grain Tortilla Chips, no salt, broken into small pieces | 1/2 cup | 4 cups |
| Rice Vinegar, natural | 2 tbsp | 1 cup |
| Lime juice | 1 tbsp | 1/2 cup |
| Chipotle Chilies, canned | 1 tsp | 2 tbsp |
Preparation
Directions:
To prepare dried black beans: Place beans in a saucepan, add 2 cups of water to every 1 cup of beans. Boil beans for two minutes, take the pan off the heat, cover and allow to stand at room temperature for two hours. Then rinse and drain beans. Return drained beans to a large stock pot, add enough water to cover at least 2 inches above beans. Bring the beans to a boil; reduce heat to a simmer, partially covering the pot for approximately 1 to 1 ½ hours until beans are tender. If foam should develop, skim off during the simmering process. Rinse, drain and cool before adding to salad.
Pre-heat oven to 400 *. Place whole chicken tenders onto a baking pan, toss with oil and sprinkles with chili powder. Bake for 15- 20 minutes until golden. When cooled, chop into medium diced pieces. Chicken maybe refrigerated until ready to serve salad.
Vinaigrette:
4 tbsp olive oil
2 tbsp rice vinegar, natural
1 tbsp lime juice
1 tsp chipotle chilies, canned in adobe sauce
In a small bowl, whisk together all of the vinaigrette ingredients. Set aside until ready to pour onto the salad or refrigerate until ready to use.
In a large mixing bowl add all of the remaining ingredients, toss with vinaigrette and serve.
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