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Spicy Chicken, Peach and Corn Dinner Salad https://www.metro.ca/userfiles/image/recipes/salade-peches-mais-poulet-epice-10328.jpg PT15M PT20M PT35M
Preheat your grill.Place your frozen corn in a bowl to thaw as you work on everything thing else.If you’re using fresh corn, start a large pot of boiling water to cook it.In small bowl, whisk together your marinade ingredients.Use about 2/3 of it to coat your chicken on a plate.Toss the peaches into the last 1/3 of marinade in the bowl.Rinse onions in cold water, drain and place in a large bowl along with the black beans, red pepper and cilantro.Whisk together the dressing ingredients and add the black bean mixture, along with the corn.Grill the chicken for 10 minutes over medium/high heat.Turnover and add the peaches and grill for another 10 minutesRoughly chop the chicken and place chicken and peaches over the black bean mixture.Top with cilantro and a squeeze of lime.
4
5 1 5 5
2 chicken breast 2 fresh peaches, cut into thin wedges 2 cups (500 ml) fresh or frozen and thawed corn kernels 1/2 cup (125 mL) finely chopped red onion 2 cups (500 ml) no salt added cooked black beans, rinsed and drained 1 red bell pepper, cored, seeded and chopped 1/3 cup (80 mL) cilantro leaves, finely chopped
Spicy Chicken, Peach and Corn Dinner Salad

Spicy Chicken, Peach and Corn Dinner Salad

Rate this recipe
1 Vote
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    chicken breast
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    SELECTED VARIETIES DELI SLICED OR SHAVED, 2.42/100 g


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  • 2
    fresh peaches, cut into thin wedges
  • 2 cups
    (500 ml)
    fresh or frozen and thawed corn kernels
  • 1/2 cup
    (125 mL)
    finely chopped red onion
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  • 2 cups
    (500 ml)
    no salt added cooked black beans, rinsed and drained
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  • 1
    red bell pepper, cored, seeded and chopped
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  • 1/3 cup
    (80 mL)
    cilantro leaves, finely chopped
  • marinade:

  • 2 Tbsp.
    (30 mL)
    fresh lime juice
  • 1/4 cup
    (60 mL)
    olive oil
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  • 1 Tbsp.
    (15 mL)
    honey
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  • 1/2 tsp.
    (3 mL)
    cumin
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    chili powder
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  • pinch of salt and pepper
  • dressing:


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  • 2 Tbsp.
    (30 mL)
    fresh lime juice
  • 2 Tbsp.
    (30 ml)
    olive oil
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    BASSO OLIVE OIL

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  • 1 tsp.
    (5 mL)
    honey
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    144 UN NABOB GROUND COFFEE 300 g TIMOTHY'S COFFEE CAPSULES 12 un. SELECTED VARIETIES


    CASABLANCA HONEY

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    $5.99 ea.

    1 kg SELECTED VARIETIES



  • pinch of salt and pepper
Imprimer ma sélection

Preparation

Preheat your grill.

Place your frozen corn in a bowl to thaw as you work on everything thing else.

If you’re using fresh corn, start a large pot of boiling water to cook it.

In small bowl, whisk together your marinade ingredients.

Use about 2/3 of it to coat your chicken on a plate.

Toss the peaches into the last 1/3 of marinade in the bowl.

Rinse onions in cold water, drain and place in a large bowl along with the black beans, red pepper and cilantro.

Whisk together the dressing ingredients and add the black bean mixture, along with the corn.

Grill the chicken for 10 minutes over medium/high heat.

Turnover and add the peaches and grill for another 10 minutes

Roughly chop the chicken and place chicken and peaches over the black bean mixture.

Top with cilantro and a squeeze of lime.

Source : Sweet Potato Chronicles

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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