I had to go and complicate things of course by baking corn bread to accompany, which I have gone and lost the recipe to- it was on the back of the cornmeal box! Oh well, it was very much like a large cheese muffin made with cornmeal, a very tasty partner to the salad. This would make a great entertaining recipe too, it tastes really great. This to me is Nigella at her best, great flavour combinations and not too complicated!
Mexican Chicken Salad with Black Bean Salsa
For the dressing:
1 ripe avocado
1/2 cup sour cream
3 tablespoons lime juice
1 clove garlic, peeled
1 teaspoon Maldon salt or 1/2 teaspoon table salt
A good grinding of black pepper
For the salad:
300g shredded cooked chicken
500g jicama, peeled and cut into 1/4-inch matchsticks (or 2 eight-ounce cans water chestnuts sliced into strips)
2 spring onions, finely shredded
1/2 cup finely chopped coriander
3 cups shredded cos lettuce
1. Spoon the flesh out of the avocado; put flesh into blender with all other dressing ingredients. Process dressing till smooth.
2. Place all the salad ingredients into a large bowl, pour dressing over and toss to coat.
Tomato and Black Bean Salsa
1 425g can black beans
2 tomatoes, seeded and roughly chopped
1/3 cup roughly chopped pickled jalapeños
1 tablespoon lime juice
1 teaspoon sea salt
1. Drain and rinse the beans; mix beans in a bowl with the tomatoes, jalapeños, lime juice, and salt.
2. Check seasoning, then serve with the salad above, either separately in a small bowl or on top of the salad itself.