GMA Recipe: Mexican Salsa Salad

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Mexican Salsa Salad
From Carole Lalli
1995

Ingredients

1/2 lb. pinto beans, soaked overnight

1 garlic clove, peeled and crushed

1 bay leaf

1 tbsp. cumin seeds

3 whole chicken breasts, boned, skinned, and separated

kernels from 3 ears of corn

2 ripe avocados

Marinade:

1/4 c. freshly squeezed lime juice

1 tbsp. ground chiles

1 tbsp. ground cumin seeds

2 tbsps. olive oil

1 tbsp. tomato paste

Salsa Dressing:

1 large ripe tomato

1/2 red onion, peeled and roughly cut up

1 jalapeno pepper, cut in half and trimmed of stem and seeds

1/2 c. cilantro leaves

1 tsp. red wine vinegar

salt

freshly ground black pepper

good quality store bought tortilla chips

Directions

Drain the beans and place them in a large pot; add the garlic, bay leaf, and cumin seeds. Cover by about 2 inches with cold water and bring to a boil over medium-high heat. Lower the heat, partially cover, and simmer until the beans are just tender, 20 to 30 minutes. Drain and refresh under cold water; discard the garlic and bay leaf. Drain well and place the beans in a large serving bowl or deep platter. Place the chicken breasts in 1 layer in a glass or porcelain dish. Whisk together the marinade ingredients and coat each breast with the mixture. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.

Prepare a charcoal fire or heat the broiler. When the fire is ready, cook the breasts for 4 to 5 minutes on each side; they should be crisp and deeply colored on the outside and cooked through within. Set them aside for 15 minutes. If the corn is very fresh and tender it may be used uncooked. If it is not, steam it for a minute or two in a covered skillet or in a microwave oven. Refresh under cold water, drain, and add to the beans.

Peel the avocados, cut them into 11/2-inch chunks, and add to the beans and corn. Cut each chicken breast down the middle and then across, into roughly 2-inch pieces. Add the chicken to the bowl. Place the salsa ingredients in the work bowl of a food processor. Pulse or turn the machine on and off to make a rough mixture; taste and adjust the seasonings. Stir the salsa gently into the salad and toss carefully to combine. Serve, garnished with the tortilla chips. Serves 6.

Carole Lalli, Chicken Salads by Carole Lalli (HarperCollins Publishers, copyright 1994 by Carole Lalli).