Monday, August 9, 2010
By Susie Middleton | Friday, April 20, 2012
Looking for a quick dinner that's heavy on the veggies and light on the meat? The spicy salsa makes this salad so filling, you won’t even notice the smaller portion of chicken. In this mix, it's just right.
1 boneless skinless chicken breast half (6 to 7 oz.), trimmed
1/2 Tbs. chili powder
1 tsp. light or dark brown sugar
1/2 tsp. ground coriander
1/2 tsp. ground cumin
6 Tbs. extra-virgin olive oil; more for the grill
2 Tbs. plus 2 tsp. fresh lime juice
1 Tbs. plus 2 tsp. chopped fresh cilantro, plus leaves for garnish
2 tsp. honey
Freshly ground black pepper
Green Tabasco (optional)
1 cup canned black beans, rinsed and drained
4 oz. small cherry or grape tomatoes, quartered or halved (about 3/4 cup)
1 large scallion, thinly sliced
2 small heads Bibb lettuce, torn into bite-size pieces (about 9 cups)
1 medium firm-ripe avocado
1/4 cup toasted pine nuts or pepitas
Prepare a medium-high gas or charcoal grill fire.
Trim and then butterfly the chicken breast by slicing it horizontally almost but not entirely in half so you can open it like a book.
Combine the chili powder, brown sugar, coriander, cumin, and 3/4 tsp. salt in a small bowl. Rub some of the spice mix over both sides of the butterflied chicken breast (you won’t need it all) and let sit while the grill heats.
Clean and oil the grill grate. Grill the breast until the edges of the top side are white, about 3 minutes. Flip and cook until just done, 1 to 2 minutes more. Let the chicken rest for 5 to 10 minutes.
In a small bowl or a glass jar with a tight lid, combine the olive oil, lime juice, 1?Tbs. of the cilantro, the honey, 1/2 tsp. salt, a few grinds of pepper, and a few shakes of green Tabasco (if using). Whisk or shake well to combine.
Combine the black beans, tomatoes, scallion, the remaining 2 tsp. cilantro, and a pinch of salt in a small bowl. Add 2 Tbs. of the dressing and toss gently.
Put the lettuce in a bowl, season with a little salt, and toss with just enough of the dressing to lightly coat. (Reserve a little to drizzle on the chicken.) Arrange the lettuce on a platter or four dinner plates. Slice the chicken breast very thinly. Pit and slice the avocado. Arrange the chicken, avocado, and salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Garnish with the pine nuts or pepitas and the cilantro leaves.
Nutrition information (per serving):Calories (kcal): 470; Fat (g): 33; Fat Calories (kcal): 290; Saturated Fat (g): 5; Protein (g): 18; Monounsaturated Fat (g): 21; Carbohydrates (g): 28; Polyunsaturated Fat (g): 5; Sodium (mg): 510; Cholesterol (mg): 25; Fiber (g): 9;
Susie Middleton is editor at large for Fine Cooking magazine.
Monday, August 9, 2010
Wake up and smell the herbs!
Herbs are one of the quickest and healthiest ways to impart flavor to any dish. They release their fresh flavor when cooked in a dish and then help to reinforce that flavor when added to a dish.
Don’t be afraid to use herbs during cooking or as a way to finish any dish, and if you have any herbs left over, here is a great tip that I also share in my cookbook, Lidia’s Family Table. It will allow you to keep your herbs fresh and usable all year long.
—Divide the fresh herbs in an ice cube trays with deep cubicles.
—Pour cold water to cover the herbs and put in the freezer to freeze.
—The herbs and their flavors will remain embedded in the ice and great for plopping into any drink, or perking up any sauce or soup!
—You now have cubed your herbs for year round use!
To keep these herb “rocks” fresh all year long, seal them in a plastic storage bag and keep them in the freezer.
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44."