Celebrate National Hot and Spicy Food Day with this delicious salad!
2 boneless skinless organic chicken breasts, cut in half
2 tablespoons olive oil
2 cups cooked pinto beans, rinsed and drained
1 cup medium salsa
1 cup frozen corn
1/4 cup chopped green onions
1 cup sour cream
1 tablespoon lemon juice
3 cups salad greens
1 cup radish sprouts or sprouted ‘Hot and Spicy’ mix
1 small sweet red pepper, finely sliced
1/4 cup minced fresh cilantro
Black pepper to taste
2 sliced avocados and 4 pita bread to serve
Sprinkle chicken with pepper.
Cook chicken in oil in a skillet for about 10 minutes on each side or until fully cooked.
Remove and keep warm.
In the same skillet, cook the red pepper until softened, then add the beans, corn, and salsa, cook until heated.
In small bowl, combine the sour cream, cilantro and lemon juice.
Place the salad and radish sprouts on four salad plates.
Thinly slice the chicken and place on top of the greens.
Surround the salad with the bean mixture.
Spoon the sour cream mix over the chicken and sprinkle with green onions.
Place the pita bread under a grill and heat each side so the bread is hot.
Serve each plate with a side of pita bread and half an avocado.