Ecuadorian Chicken Salad with Peach Key Lime Salsa
Ecuadorian Chicken Salad with Peach Key Lime Salsa
Directions
- For the black bean sauce, drain and rinse black beans. Combine black beans with 1 oz. of prepared Mojo marinade and prepared tomato salsa in a food processor. Pulse until smooth. Season to taste and transfer into a squeeze bottle and chill.
- For the chicken salad, combine the remaining ingredients in a mixing bowl. Mix together well. Taste to adjust seasoning and sweetness.
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Paint each plate with black bean sauce as desired. In center of plate spoon 3 oz. of salsa. On top of the salsa spoon 2 oz. of the marinated chicken salad. Garnish with a fried plantain chip and 3 kernels of popcorn seasoned with ground red and black pepper.
Ingredients
- 6 oz. jicama(s), peeled & julienned
- 2 oz. key lime juice
- 2 lbs. Magellan® Peach(es), Canned, sliced & coarsely chopped
- 1 oz. Mojo Marinade
- 8 oz. Mojo Marinade
- 1 tsp. Mojo Marinade
- 1 tsp. Peak Fresh Produce® Cilantro, Fresh, chopped
- 1 Peak Fresh Produce® Lime(s), zest
- 1 Tbsp. Peak Fresh Produce® Onion(s), Red, minced
- 3 oz. Peak Fresh Produce® Pepper(s), Green Bell, diced small
- 3 oz. Peak Fresh Produce® Pepper(s), Red Bell, diced small
- 3 oz. Peak Fresh Produce® Pepper(s), Red Bell, diced small
- 3 oz. Peak Fresh Produce® Pepper(s), Yellow Bell, diced small
- 2 oz. Piancone® Vinegar, Balsamic
- 2 oz. salsa
- 16 oz. West Creek® Beans, Black Canned
- 2 lbs. West Creek® Chicken, Thigh Meat, cooked
- 1 tsp. West Creek® Sugar, Granulated
Chef Richard J. Camerota Sr. - Corporate Executive Chef, Performance Foodservice - Springfield
