Wednesday, July 3, 2013

Fireworks Chicken Salad

I grilled chicken with the Citrus Habanero Olive Oil a couple days ago. They were spicy and delicious, but  there were some leftover chicken breasts. I thought they would be eaten by now, but they are still around, so I made chicken salad!

I love each of these ingredients individually, but together they are just scrumptious! I'm taking this to a party tomorrow if I don't finish it all!

Fireworks Chicken Salad

2-3 grilled chicken breasts
1 can black beans
1/4 cup Piquillo Pepper Tapenade
1/2 cup frozen shelled edamame, thawed
1 yellow or orange pepper, diced
1 tsp Greek Sea Salt or Himalayan Pink Mineral Salt
Extra Citrus Habanero Olive Oil for drizzling

Chop or shred your chicken. Place in a large bowl. Rinse and drain the black beans and add them. Stir in the edamame and the bell pepper. If it needs a little extra spice, drizzle with a little bit more of the Citrus Habanero Olive Oil. Stir in the Piquillo Pepper Tapenade and sprinkle with the salt.


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