|
12 ounces boneless, skinless chicken breasts, trimmed and poached (see Tip)
|
|
1 15-ounce can black beans, rinsed
|
|
1 large vine-ripened tomato or 2 plum tomatoes, cored and diced
|
|
1 cup frozen corn, thawed
|
|
1 tablespoon extra-virgin olive oil
|
|
3 cloves garlic, finely chopped
|
|
2 teaspoons dried oregano
|
|
1 1/2 teaspoons ground cumin
|
|
2 tablespoons sherry vinegar or cider vinegar
|
|
1/2 cup chopped scallions (3 scallions)
|
|
1/4 cup chopped fresh parsley
|
Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
|
