Mexican Chicken or Turkey Salad With Tomato and Black Bean Salsa
by Nigella. Featured in NIGELLA EXPRESSIntroduction
This is the perfect recipe for using leftover chicken or turkey at any time.
A jicama is sometimes known as a Mexican potato, though that's a bit misleading since you can eat it raw. It looks like a turnip wrapped in fresh ginger skin. If you can't get hold of a jicama, then I'd replace it with an Asian or Nashi pear or a couple of drained cans of water chestnuts, cut into matchsticks; what you want is juiciness and crunch. I wouldn't say no to a Granny Smith apple, cut into chunky matchsticks, either.
For US cup measures, use the toggle at the top of the ingredients list.
This is the perfect recipe for using leftover chicken or turkey at any time.
A jicama is sometimes known as a Mexican potato, though that's a bit misleading since you can eat it raw. It looks like a turnip wrapped in fresh ginger skin. If you can't get hold of a jicama, then I'd replace it with an Asian or Nashi pear or a couple of drained cans of water chestnuts, cut into matchsticks; what you want is juiciness and crunch. I wouldn't say no to a Granny Smith apple, cut into chunky matchsticks, either.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4-6
For the Dressing
- 1 ripe avocado
- 125 millilitres sour cream
- 3 tablespoons fresh lime juice
- 1 clove garlic (peeled)
- 1 teaspoon Maldon salt (or ½ teaspoon table salt)
- black pepper
For the Salad
- 300 grams shredded cooked chicken or turkey
- approx. 500 grams jicama (peeled and cut into 5mm / quarter inch matchsticks)
- 2 spring onions (finely shredded)
- 1 handful finely chopped fresh coriander
- 125 grams shredded cos lettuce
For the Salsa
- 1 x 425 grams can black beans
- 2 tomatoes (deseeded and roughly chopped)
- 1 teaspoon Maldon salt (or ½ teaspoon table salt)
- 75 grams roughly chopped pickled red jalapeno peppers (from a jar)
- 1 tablespoon fresh lime juice
For the Dressing
- 1 ripe avocado
- ½ cup sour cream
- 3 tablespoons fresh lime juice
- 1 clove garlic (peeled)
- 1 teaspoon sea salt flakes (or ½ teaspoon table salt)
- black pepper
For the Salad
- 2½ cups shredded cooked chicken or turkey
- 1 pound jicama (peeled and cut into 5mm / quarter inch matchsticks)
- 2 scallions (finely shredded)
- ½ cup finely chopped cilantro
- 3 cups shredded romaine lettuce
For the Salsa
- 15 ounces can black beans
- 2 tomatoes (deseeded and roughly chopped)
- 1 teaspoon sea salt flakes (or ½ teaspoon table salt)
- ⅓ cup roughly chopped pickled red jalapeno peppers (from a jar)
- 1 tablespoon fresh lime juice
Method
- For the dressing: Spoon the flesh out of the avocado, and put into a blender with all the other dressing ingredients.
- Process the dressing until smooth.
- For the salad: Put all the salad ingredients into a bowl, and spoon the dressing over them, making sure everything gets coated well.
- For the Salsa: Drain and rinse the beans, and then mix in a bowl with the chopped tomatoes, salt, jalapenos and lime juice.
- Check the seasoning and then serve with the Mexican Chicken or Turkey Salad, either in a bowl to the side or dolloped on the same plate.
- For the dressing: Spoon the flesh out of the avocado, and put into a blender with all the other dressing ingredients.
- Process the dressing until smooth.
- For the salad: Put all the salad ingredients into a bowl, and spoon the dressing over them, making sure everything gets coated well.
- For the Salsa: Drain and rinse the beans, and then mix in a bowl with the chopped tomatoes, salt, jalapenos and lime juice.
- Check the seasoning and then serve with the Mexican Chicken or Turkey Salad, either in a bowl to the side or dolloped on the same plate.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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Show more commentsThis is a very popular recipe in my family. As suggested, I use Granny Smith apples, cut into matchsticks, in place of the jicama. This really adds a lovely dimension to the already bright flavors. This is great if you have leftover chicken, but I usually just cook some myself. I marinate and cook chicken breasts as instructed in the lime and coriander chicken recipe from “At My Table”. It hardly takes any time and tastes perfect with the salad and the knockout avocado dressing. If you make this once, it will be a permanent fixture in your repertoire!
Outstanding! The flavors were well balanced. So easy because I bought a roasted chicken and it was a snap to put together. Restaurant quality recipe! The avocado dressing was good enough to eat by the spoon. I will be adding it to our rotation. Give a try for a wonderful dinner.
I am your mexican big fan. This is a very new recipe for me with the real mexican touch. It looks great, I will prepare it right now!
Deliciosa!
This hands down one of the best salads I've ever had, the balance of flavor is what I love the most and I will never be having another caesar salad at home for as long as I live! A must try....
My housemate cooked this for us a few weeks ago when it was her turn to cook and it was spectacular. Best of all she said it took next to no time to prepare. It has definitely made it to the 'make again' list.