I told my Dad that I was going to make salad for dinner and he legit thought I was crazy. For one, he doesn’t consider it a real meal. And two, let’s just say that he’s one of the folks, like myself, that can’t fathom the idea of eating bland food. I mean come on now, lettuce is like 95% water.
BUT romaine calm, and carry on Dad. Cumin (aka Jeera in Hindi) is the magic cure to all your flavor problems.
Cumin is a common spice used in Indian and Mexican cooking. Believe it or not, so many countries share the same spices and ingredients in their cooking (s/o to spice trades).
A simple experimentation of regional spices can turn into something really amazing. Jeera Chicken is a common dish in India, and go near the south of the US border, and you find an abundance of spicy cumin infused food. Just think of it this way: chicken is good on its own, and so is buffalo hot sauce; but combine those two bad boys and as Guy Fieri would say – you’ve reached FLAVORTOWN Y’ALL.
Just out here trying to prove that being a South Asian American will always be an advantage ~
PREP: 30 minutes, up to 1 hour TOTAL: 40 minutes YIELD: 4-6 servings
INGREDIENTS
CHIPOTLE JEERA CHICKEN
- 2 Chicken Breasts, cut into small strips
- 2 Chipotle Peppers in Adobo Sauce, minced
- 2 tbsp. Adobo Sauce
- 1 tbsp. Lime Juice
- 1 Garlic Clove, minced
- 1 tsp. Whole Cumin
- 1 tsp. Ground Cumin
- 1 tsp. Paprika
- 1 tsp. Black Pepper
- 1 tsp. Garlic Powder
- 1 tbsp. Taco Seasoning
SPICY AVOCADO CILANTRO DRESSING
- 2/3 cup Plain Greek Yogurt (same size as a single-serving cup)
- 1/2 Avocado (ripe), roughly diced
- 1/2 cup Cilantro, roughly chopped
- 2 Garlic Cloves
- 2 Chipotle Peppers in Adobo Sauce, roughly chopped
- 2 tbsp. Adobo Sauce
- 1 tbsp. Lime Juice
- 1 tbsp. Apple Cider Vinegar
- 1 tsp. Ground Cumin
- 1 tsp. Salt (to taste)
- 1 tsp. Black pepper (to taste)
- 2/3 cup Olive Oil
SALAD ASSEMBLY
- 2 hearts Romaine Lettuce, chopped
- 1 can of Black Beans, drained & rinsed
- 2 cups Corn Kernels, cooked (I mixed in Salt & Black Pepper for taste)
- 1 cup Grape Tomatoes, quartered
- 2 Avocados, diced
- 1 Red Bell Pepper, cut into small strips
- 1 Red Onion, thinly sliced
- Spring Onion, chopped for garnish
- Cilantro, chopped for garnish
- Tortilla Strips, for garnish
- Cheddar Cheese, for garnish (I used Jalapeno flavored kind for fun)
INSTRUCTIONS
- In a bowl, combine ingredients for Chipotle Jeera Chicken. Ideally it’s best to let it marinade in refrigerator up to an hour, but no worries if you don’t have the time!
- Cook marinated chicken thoroughly on medium heat in oiled nonstick pan.
- Prepare Dressing: In food processor/blender, combine ingredients except for Olive Oil and pulse until combined. With blender running, slowly pour in Olive Oil and blend until dressing is a smooth, creamy consistency. Set aside in serving bowl/jar.
- Combine cooked Chipotle Jeera Chicken Strips and Salad Assembly ingredients.
- Drizzle with Spicy Avocado Cilantro Dressing.
- Garnish with Spring Onion, Cilantro, Tortilla Strips, and Cheddar Cheese.
- Enjoy!
The dressing will last up to 1-2 days max, refrigerated.
#TashTip: The dressing is great with some grilled shrimp or fish!
THE SHARED SPICE 