Mexican Chicken or Turkey Salad With Tomato and Black Bean Salsa

Introduction

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.

Ingredients

For the Dressing

• 1 ripe avocado
• 125 millilitres sour cream
• 3 tablespoons 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 lime juice

 

Method

1. For the dressing: Spoon the flesh out of the avocado, and put into a blender with all the other dressing ingredients.
2. Process the dressing until smooth.
3. For the salad: Put all the salad ingredients into a bowl, and spoon the dressing over them, making sure everything gets coated well.
4. For the Salsa: Drain and rinse the beans, and then mix in a bowl with the chopped tomatoes, salt, jalapenos and lime juice.
5. 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.