Bruce Krieg

Back in the kitchen…experimenting again!

This summer, I’ve been eating a few entrees and appetizers with a Southwestern tilt to them.  I’ve noticed many cuisines on the Food Network integrating this tilt.  Two years ago at a pitch-in that we had during a masters class for my M.Ed, my friend Fauna brought in a crock pot of chicken that had been cooked with salsa, corn and black beans.  It was served with chips or we had to option of making them into tacos.  I use the recipe for southwest chicken tacos now and LOVE IT!

I used the foundations of this recipe to experiment with the chicken salad.  Both of the recipies use chicken and onion.  I’ve had many dishes with corn and black beans including the salsa that I choose for my Mondo Burrito at Taco Del Mar.  I figured it was time for me to experiment.  The recipe I’ve prepared is a southwestern twist on the traditional chicken salad sandwich served at many wedding receptions, pot-luck dinners and some family picnics.  Traditional Chicken-salad sandwiches are very good and I can eat several of them in one sitting and I cetainly hope you enjoy this one as well.

Start by boiling 4 boneless, skinless chicken breasts in a stock pot of water with salt, pepper, house seasoning and three chicken boilion cubes.  Boil until cooked through (about 12 minutes once boiling), drain and let sit in large mixing bowl until cooled a bit.

While chicken is boiling you might as well cook the eggs too.  Boil 6 eggs until done (about 10 minutes), drain and place in refrigerator to  cool.  You’ll need the eggs stiff to dice later.

Peel and shred the chicken breast by hand into the same mixing bowl until all is shredded.  Here are the next ingredients you should add to the chicken:

• 1 c. frozen (thawed) or fresh corn
• 1/2 can Black beans (drained)
• 1 c. Ranch dressing (this substitutes one part of the mayonnaise)
• 10 oz. Mild Salsa (I use Emerald Valley because it’s very yummy, but you can make your own too!)
• 1 celery stick finely diced
• Salt to taste
• Pepper to taste
• 1 c. mayonnaise (start with 1 c. then add extra as you see the consistency change.  Remember not to add too much at first.  Always add ingredients in small portions to avoid ruining a recipe.)
• 1/2 medium Green pepper, diced
• 1 c. chopped onion

Combine and test consistency.  If it looks like it needs more of something add it.  Be sure to add a little at a time because too much could make the recipe runny.  Add additional salt and pepper to taste.  Keep in mind the chicken, salsa and ranch dressing are already salted.

I served this on sweet, dark whole grain bread; however, I bet it would be amazing on a nice buttery Kaiser Roll.

It’s that easy.  Try this recipe and PLEASE let me know what you think.  Also, post other ways you’ve experimented with this original recipe!  Bon appetit!