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