Cowboy Caviar with Chicken
When a recipe travels as far and as widely as Cowboy Caviar has, variations are not a departure from the original, they are proof of it. The best dishes inspire people to make them their own, and this one does exactly that. Adding chicken turns it into a meal for two that does not need anything alongside it, while the dressing keeps everything bright enough that the bowl tastes as good at the end as it does at the first bite.
Ingredients
For the chicken
- 8 ounces chicken breast
- salt
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon chili powder
- 1/8 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika powder
- 1 tablespoon olive oil
For the salad
- 3.5 ounces black beans drained & rinsed
- 3.5 ounces red kidney beans drained & rinsed
- 3 ounces sweet corn canned or fresh
- 2 ounces green bell pepper chopped
- 2 ounces orange bell pepper chopped
- 5 ounces avocado chopped
- 3.5 ounces tomatoes chopped
For the dressing
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey
- salt & pepper
Garnish
- fresh cilantro
- 2 flour tortillas 6-inch, or corn tortillas
- 2 teaspoons olive oil
- salt
Instructions
Make the tortilla chips
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
- Brush the tortillas with olive oil and sprinkle with salt. Take a sharp knife and slice each tortilla into 8 equal wedges. (NOTE 1)
- Place the wedges on the baking sheet and bake for 8-12 minutes, rotating the pan halfway through to ensure even browning. Allow to cool.
For the chicken
- Cut the chicken breast in small cubes and season with salt, black pepper, cumin, coriander, chili powder, onion powder, garlic powder, and paprika powder.
- Heat 1 tablespoon of olive oil in a skillet and cook the chicken on medium heat for about 5 minutes or until done. Allow to cool a little.
For the Salad
- Combine the ingredients. Transfer the black beans, red kidney beans, green and orange bell pepper, tomatoes, avocado and sweet corn into a large mixing bow. Mix gently.
- Make the dressing by mixing olive oil, lime juice, honey, salt & pepper.
- Pour the dressing over the salad and stir.
- Add the cooked chicken to the salad and mix a last time.
- Garnish with fresh cilantro and serve with the tortilla chips
Notes
- Use corn tortillas if you want to keep the dish gluten-free.
Nutrition
Calories: 828kcalCarbohydrates: 63gProtein: 39gFat: 49gSaturated Fat: 8gPolyunsaturated Fat: 6gSodium: 370mgFiber: 17gSugar: 10g