Cookerati

My friend Linette had a Black Bean n’ Corn Chicken Salad Sandwich that she posted the other day.  I loved the idea, but wanted something a little lighter instead of a sandwich.  She used Dei Fratelli’s Black Bean and Corn Salsa, which I happened to love and have on hand, and I also added some rice to absorb some of the liquid in the salsa.  The chicken was leftover from our Father’s Day cookout. The barbecue rub added a nice extra bit of flavor to the mix. I freeze my rice when I have extras, so this meal can be a very quick throw together dinner using mostly leftovers.  I need to use different lettuce next time though, because this one fell apart easily.  You can have this as a free form salad also – instead of wrapping the lettuce just layer it on the plate. 

Ingredients:

• Precooked chicken (like leftover barbecue)
• Dei Fratelli’s Black Bean and Corn Salsa
• Cooked Rice
• Lettuce
• Cheese (we used Colby Jack)

Peel Chicken from the bone into bite size pieces.  Mix together with a jar of Salsa in a bowl.  Place inside a lettuce leaf, a small spoonful of rice, the salsa and cheese.  Roll it up together.  That’s the whole recipe.  If you don’t have a thick enough lettuce leaf it can be messy (we used some garden lettuce – it was a little on the small size) and you might just want to assemble a salad by layering the ingredients.  This is a great work night, or busy night dinner.  When everyone was done, my husband went back and threw the remnants into one last final salad for himself because it was too good to leave anything behind. 

What about you, are you inspired by reading other people’s post?  Do you happen upon something and think – I could do that?  I hope that you try out our Cookerati recipes and ideas and I hope they work out well for you too!