Ecuadorian Chicken Salad with Peach Key Lime Salsa

Directions

  1. 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.
  2. For the chicken salad, combine the remaining ingredients in a mixing bowl. Mix together well. Taste to adjust seasoning and sweetness.
  3. 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 tsp. Mojo Marinade
  • 8 oz. Mojo Marinade
  • 1 oz. 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