Vermouth gives chicken salad some intrigue

August 21, 2013 

Here’s a cool salad for a hot summer evening. Roasted chicken served over rice with a black bean and corn salsa can be assembled in just minutes. This recipe dresses up roasted or rotisserie chicken breasts sold in fast-food restaurants or the supermarket.

Sweet vermouth gives the black bean and corn salsa an intriguing flavor with very little effort. It’s a good way to use up the vermouth that has been in your cupboard for years, or you can buy small bottles called splits. Use the salsa dressing in the recipe or add vermouth and cumin to a bottled, reduced-fat vinaigrette dressing.

Any type of white long grain or quick cooking rice can be used.

HELPFUL HINTS

Rice: Basmati rice is a long-grain rice with an aromatic flavor. It smells a little like popcorn when cooking.

Tip: I like to boil rice as I do pasta, in a pot large enough to let the grains roll freely in the boiling water. This method gives fluffy rice every time.

Nutrition: This meal contains 654 calories per serving with 22 percent of calories from fat.

Wine suggestion: This nice summer meal needs a light- bodied red wine. How about a crisp Italian valpolicella?

To buy: 1 small bunch cilantro, 2 small ripe tomatoes, 1 small can black beans, 1 small package frozen corn, 1 small package basmati rice, 1 small bottle ground cumin, 1 small bottle red vermouth, 3/4 pound roasted chicken breast and 1 small whole wheat baguette.

Staples: Canola oil, hot pepper sauce, salt and black peppercorns.

The Olympian is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service