TLC Cooking "Emeril's Heirloom Bean Salad with New Mexican Red Chili Powder Marinated Chicken"

Emeril's Heirloom Bean Salad with New Mexican Red Chili Powder Marinated Chicken

Planet Green

YIELD 4 to 6 servings

INGREDIENTS

Marinated Chicken
2	bone-in chicken breasts
½	red onion, chopped
½ cup	red wine
2 cloves	garlic smashed
1 tablespoon	New Mexican red chili powder
1 tablespoon	olive oil
1 ½ teaspoons	Kosher salt
½ teaspoon	freshly ground black pepper
Heirloom Bean Salad
1 ½ cups	each drained, cooked, San Francisco beans, Christmas lima beans, Mayacoba beans, and Tepary beans, warm
1	sweet onion, small dice
1 cup	red bell pepper, small dice
1 cup	halved cherry tomatoes
2 tablespoons	jalapeno pepper, minced
1 teaspoon	salt
½ teaspoon	freshly ground black pepper
½ cup	crumbled queso fresco or shaved Vella Jack cheese
Dressing
¼ cup	orange juice
¼ cup	lime juice
1 tablespoon	minced green onion
1 tablespoon	minced cilantro
1 teaspoon	Dijon mustard
½ teaspoon	lime zest
½ teaspoon	New Mexican red or green chili powder
½ teaspoon	salt
¼ cup	olive oil
¼ cup	grapeseed oil

PREPARATION:

Method

Place the chicken breasts into a reusable baking dish with the red onion, red wine, garlic and chili powder. Marinate the chicken for at least 2 hours and up to overnight in the refrigerator. Allow the chicken to come to room temperature before cooking.
Preheat the oven to 375 degrees F. Set a 12-inch sauté pan over medium-high heat and add the olive oil. Season the chicken breast with 1 teaspoon of the kosher salt, and 1/2 teaspoon of the fresh ground black pepper. Place the chicken skin side down in the pan and sear until the skin begins to caramelize, about 3 to 4 minutes. Place the chicken in the oven and roast until well caramelized and cooked through, about 20 minutes. Remove the pan from the oven and allow to cool slightly.
In a medium bowl, combine the cooked beans with the sweet onion, bell pepper, cherry tomatoes, jalapeno pepper, salt, pepper and the cheese and gently toss. In a glass jar with a tight-fitting lid, combine all of the ingredients for the dressing and shake well.
Toss ½ cup of the dressing with the bean salad. Remove the chicken breast from the bone and carve the breast into half inch slices. Serve the sliced chicken breast over the bean salad. Garnish with cilantro leaves, if desired.

This recipe appears in: Salads

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