One for the Table: Take chopped salad to the next level with bold flavors
1/2 teaspoon chili powder
1/8 to 1/4 teaspoon cayenne pepper
Salt and pepper, to taste
1 (2 to 3 lb) rotisserie chicken, skin and bones discarded, meat shredded into bite size pieces
1 (15 ounce) can black beans, drained and rinsed
2 romaine lettuce hearts, chopped into bite size pieces
6 radishes, sliced thin
1. Heat 2 tablespoons olive oil in a 12 inch non-stick skillet over medium-high heat until just smoking.
2. Add corn kernels and cook until golden and beginning to brown, 3 to 4 minutes.
3. Add chili powder and cayenne, and cook until fragrant, about 30 seconds.
4. Transfer to a large bowl and season with salt and pepper to taste.
5. Add shredded chicken, black beans, lettuce and radishes; toss gently to combine.
6. Pour dressing over salad and toss to distribute evenly. Season with salt and pepper. Serve.
(James Moore has been a cooking enthusiast since childhood and started his blog, Cook Like James, as a way to share favorite recipes, restaurants and cookbooks with friends and family. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)
