Cherry tomato, black bean, Thai curry chicken salad is one of my all time favorites. It presents well and it tastes delicious.
I eat two or three salads a week for lunch or dinner in my effort to maintain a healthy diet.
The great thing about this one is it is tasty and filling. If you like a salad with a crunch, you will enjoy the iceberg lettuce and corn.
It is easy to get tired of run of the mill salads with lettuce, tomato, and a hand full of croutons.
If you’re looking for a new twist on an old favorite, try this cherry tomato, black bean, Thai curry chicken salad.
As you can see in the picture, the cherry tomato, black bean, Thai curry chicken salad, doesn’t fall into the category of rabbit food with only lettuce, tomato, and croutons. Nope. That is not happening here.
This awesome salad boasts, black beans, yellow corn, Iceberg lettuce, cherry tomatoes, and Thai curry chicken. Yes, curry chicken. Now you’re talking.
I stumbled upon this recipe a few years ago, when I was looking through the fridge trying to figure out what was there to make dinner.
It was a Friday. That’s potluck day at our house. Every Friday, we pull out all of the leftovers from the week and make dinner.
I was craving a salad. I found the usual ingredients – lettuce and cherry tomatoes right away. Then I saw the Thai chicken curry, black beans, and corn. Hmmmm. That sounds interesting.
It was certainly worth a try. I figured there wasn’t anything to lose. I had added each ingredients to salads before, but never together.
Why not be a little adventurous? I mean. I like taco salad. I add black beans to that. I like tossed garden salad. I add corn to that.
I like Thai curry chicken, but I had never added it to a salad. There is a first time for everything. Right?
I had made the Thai curry chicken the night before and served it over a bed of Basmati rice. It was fantastic.
Since I was being adventurous there was no reason not to try the Thai curry chicken in a salad. Surely it would be fantastic, too. Right?
Believe me when I tell you, this cherry tomato, black bean, Thai curry chicken salad is yummy good.
The secret to this mouth-watering salad is in the curry. Its tasty flavor gives it an extra kick that takes its goodness to a whole new level.
I didn’t add any dressing to the cherry tomato, blacken, Thai chicken curry salad. There was no need for dressing with this lovely salad. The curry doubles as a dressing. It’s perfect.
Don’t take my word for it. Try this recipe for yourself. Enjoy!
2 LARGE EARS OF YELLOW CORN
1 16 OUNCE CAN OF BLACK BEANS
1 CUP FRESH ICEBERG LETTUCE
20 CHERRY TOMATOES
1 POUND CHOPPED CHICKEN TENDERS
3 TABLESPOONS THAI RED CURRY PASTE
1/2 CUP DICED YELLOW ONIONS
1 CAN COCONUT MILK 14 OUNCE
2 TABLESPOONS ALL PURPOSE FLOUR
2 TABLESPOONS LEMON JUICE
1 TEASPOON COURSE SEA SALT
1 TEASPOON GROUND BLACK PEPPER
HEAT BLACK BEANS IN POT ACCORDING TO DIRECTIONS
CORN ON COB
ADD 1/2 CUP OF WATER TO POT
PLACE STEAMER BASKET IN POT
ADD CORN TO STEAMER BASKET
COVER WITH LID
STEAM CORN FOR 2 TO 3 MINUTES
REMOVE FROM POT
WHEN COOL .. SHAVE CORN FROM COB
CHOP CUP OF ICEBERG LETTUCE
WASH AND PAT DRY 12 CHERRY TOMATOES
THAI CURRY CHICKEN
HEAT OLIVE OIL IN SKILLET ON MEDIUM
ADD CHICKEN, COOK THREE TO FOUR MINUTES OR UNTIL DONE
ADD ONIONS, COOK ABOUT TWO MINUTES
ADD THAI CURRY PASTE, STIR
MIX FLOUR AND LEMON JUICE WITH COCONUT MILK, STIR WELL
POUR MIXTURE OVER CHICKEN IN SKILLET
COOK ABOUT TWO MINUTES
ARRANGE BLACK BEANS, CORN, LETTUCE, AND TOMATOES ON PLATE, TOP WITH THAI CHICKEN CURRY. ENJOY!