I am a New England girl at heart.
The changing of the leaves thrills me and I am most comfortable in tall boots and a sweater. The season’s first snow is a joyous day. Dunkin’ Donuts are the only real donuts in my book; I have an insatiable lust for their French Vanilla iced coffee. I am pragmatic and a tad detached. I prove polite, but not chatty, with strangers.
As a New Englander through and through, I can not be more pleased that fall is upon us. It is my most favorite season, cool and crisp without the frigidity of winter. Also, winter makes me break out in hives. This only started when I moved to DC… It’s miserable, but the good folks at Benadryl are pleased with my daily habit in the winter months.
It’s no surprise fall foods are my siren call. While I enjoy the fresh herbs and flavorful fruits and vegetables of the summer, I always secretly wait for the weather to cool so I can eat my kind of food; soups, roasts, stews, and warm oatmeal feel like home.
As I poured over cookbooks and the interwebs for a “Healthy Lunch Tuesday” recipe, it was hard to resist the pages full of squash and sweet potatoes. Yet, it is hard to think about all these comfort foods without also admitting to myself that it is 85 freaking degrees out. It is still not weather that makes me want to roast a chicken.
So, as a last hoorah to summer, I threw together this Chicken Fiesta Salad. (Look at me, so official, making original names for my recipes.) Bean and cornswith a healthy dose of fresh lime juice scream summer to me. I lost my damn mind and decided to undertake soaking my own beans; I will not be doing this again. They are turned out fine, but honestly, it is just a huge pain in the ass and in the future, I am going back to canned beans. This would be great with some cilantro, and if I were making it for a party, I would have used some. Over the course of a week, I feared the cilantro turning black in the salad. (Same with tomatoes; they would have been awesome in here, but probably mush by Friday.) This would also be great without the chicken for my vegetarian friends. With the beans and chicken, it is a low fat but protein filled lunch.
With this recipe, summer food leaves for a few months, along with my tan lines, roof top decks and sandals.
Chicken Fiesta Salad
1 lime, juiced
1 Tablespoon Olive Oil
1 clove garlic, chopped
Salt and Pepper
2 large chicken breasts
2 limes, juiced
1 ½ Tablespoons Olive Oil
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
A few shakes hot sauce (optional)
Salt and Pepper
2–15.5 oz. cans black beans, rinsed
1–15 oz. can Golden Corn
½ red onion, chopped
Marinate chicken for 30 minutes. Grill on Foreman Grill, grill pan or bake in oven until cooked through (internal temperature of 180°). Set whole chicken breasts asides to let juices settle. Prepare dressing, juicing limes first and then whisking in oil and remaining ingredients. Combine salad ingredients in a large bowl and pour dressing over bean mixture. Using two forks, shred chicken and add to salad. Chill. Makes 5 servings.