Ecuadorian Chicken Salad with Peach Key Lime Salsa
Ecuadorian Chicken Salad with Peach Key Lime Salsa
Ecuadorian Chicken Salad with Peach Key Lime Salsa
Directions
For the black bean sauce, drain and rinse black beans. Combine black beans with 1 oz. of prepared Mojo marinade and prepared tomato salsa in a food processor. Pulse until smooth. Season to taste and transfer into a squeeze bottle and chill.
For the chicken salad, combine the remaining ingredients in a mixing bowl. Mix together well. Taste to adjust seasoning and sweetness.
Paint each plate with black bean sauce as desired. In center of plate spoon 3 oz. of salsa. On top of the salsa spoon 2 oz. of the marinated chicken salad. Garnish with a fried plantain chip and 3 kernels of popcorn seasoned with ground red and black pepper.
