You’ve made your own sauces and salad dressings with UCOOK, now it’s time to elevate the classic cottage cheese. Add some delicate chives and spicy jalapenos for a new flavour profile on your favourite salad. Today, that will be made with golden slices of NOMU Cajun Rub-spiced chicken, crispy greens, tangy baby tomatoes & a colourful sweet corn and black bean medley.
Zingy Black Bean & Chicken Salad
Zingy Black Bean & Chicken Salad
with a creamy jalapeño cottage cheese
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Baby Tomatoes
- Black Beans
- Chicken
- Corn
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Chives
- Lemon Juice
- Low Fat Cottage Cheese
- NOMU Cajun Rub
- Salad Leaves
- Sliced Pickled Jalapeños
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Cooking Spray
Corn & BEANS
Place a pan over medium-high heat. When hot, add the Corn and lightly coat with cooking spray. Fry until lightly charred, 4-6 minutes (shifting occasionally). In the final 2-3 minutes, mix in the beans, ½ the NOMU rub, and fry until warmed through. Remove from the pan, season and set aside.
Chicken
Return the pan (with a lid) to medium heat. Pat the Chicken dry with paper towel, lightly coat with cooking spray and the remaining rub. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
SOME PREP
In a bowl, combine the cottage cheese, jalapeños (to taste), and the chives. Loosen with water in 5ml incremements until drizzling consistency. In a salad bowl, combine the salad leaves, baby tomatoes, lemon juice, Corn and bean mixture, and seasoning.
TIME TO EAT
Bowl up the loaded salad, top with the sliced Chicken, and finish with drizzles of the flavourful cottage cheese. Well done, Chef!
Corn & BEANS
Place a pan over medium-high heat. When hot, add the Corn and lightly coat with cooking spray. Fry until lightly charred, 4-6 minutes (shifting occasionally). In the final 2-3 minutes, mix in the beans, ½ the NOMU rub, and fry until warmed through. Remove from the pan, season and set aside.
Chicken
Return the pan (with a lid) to medium heat. Pat the Chicken dry with paper towel, lightly coat with cooking spray and the remaining rub. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
SOME PREP
In a bowl, combine the cottage cheese, jalapeños (to taste), and the chives. Loosen with water in 5ml incremements until drizzling consistency. In a salad bowl, combine the salad leaves, baby tomatoes, lemon juice, Corn and bean mixture, and seasoning.
TIME TO EAT
Bowl up the loaded salad, top with the sliced Chicken, and finish with drizzles of the flavourful cottage cheese. Well done, Chef!
Corn & BEANS
Place a pan over medium-high heat. When hot, add the Corn and lightly coat with cooking spray. Fry until lightly charred, 6-8 minutes (shifting occasionally). In the final 3-4 minutes, mix in the beans, ½ the NOMU rub, and fry until warmed through. Remove from the pan, season and set aside.
Chicken
Return the pan (with a lid) to medium heat. Pat the Chicken dry with paper towel, lightly coat with cooking spray and the remaining rub. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
SOME PREP
In a bowl, combine the cottage cheese, jalapeños (to taste), and the chives. Loosen with water in 5ml incremements until drizzling consistency. In a salad bowl, combine the salad leaves, baby tomatoes, lemon juice, Corn and bean mixture, and seasoning.
TIME TO EAT
Bowl up the loaded salad, top with the sliced Chicken, and finish with drizzles of the flavourful cottage cheese. Well done, Chef!
Corn & BEANS
Place a pan over medium-high heat. When hot, add the Corn and lightly coat with cooking spray. Fry until lightly charred, 6-8 minutes (shifting occasionally). In the final 3-4 minutes, mix in the beans, ½ the NOMU rub, and fry until warmed through. Remove from the pan, season and set aside.
Chicken
Return the pan (with a lid) to medium heat. Pat the Chicken dry with paper towel, lightly coat with cooking spray and the remaining rub. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
SOME PREP
In a bowl, combine the cottage cheese, jalapeños (to taste), and the chives. Loosen with water in 5ml incremements until drizzling consistency. In a salad bowl, combine the salad leaves, baby tomatoes, lemon juice, Corn and bean mixture, and seasoning.
TIME TO EAT
Bowl up the loaded salad, top with the sliced Chicken, and finish with drizzles of the flavourful cottage cheese. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Zingy Black Bean & Chicken Salad?
The preparation time for Zingy Black Bean & Chicken Salad with a creamy jalapeño cottage cheese is between 20 and 40 minutes.
What is the total time required to make Zingy Black Bean & Chicken Salad with a creamy jalapeño cottage cheese?
The total time required to make Zingy Black Bean & Chicken Salad with a creamy jalapeño cottage cheese is between 30 and 55 minutes.
How many servings does Zingy Black Bean & Chicken Salad provide?
4 servings
What are the main ingredients in Zingy Black Bean & Chicken Salad?
Baby Tomatoes, Black Beans, Chicken, Corn, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chives, Lemon Juice, Low Fat Cottage Cheese, NOMU Cajun Rub, Salad Leaves, Sliced Pickled Jalapeños
What is the nutritional information of Zingy Black Bean & Chicken Salad?
Calories: 443, Carbs: 41 grams, Fat: grams, Protein: 52.9 grams, Sugar: 8 grams, Salt: 974 grams
How do I prepare Zingy Black Bean & Chicken Salad?
TIME TO EAT: Bowl up the loaded salad, top with the sliced chicken, and finish with drizzles of the flavourful cottage cheese. Well done, Chef! SOME PREP: In a bowl, combine the cottage cheese, jalapeños (to taste), and the chives. Loosen with water in 5ml incremements until drizzling consistency. In a salad bowl, combine the salad leaves, baby tomatoes, lemon juice, corn and bean mixture, and seasoning. CHICKEN: Return the pan (with a lid) to medium heat. Pat the chicken dry with paper towel, lightly coat with cooking spray and the remaining rub. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway). CORN & BEANS: Place a pan over medium-high heat. When hot, add the corn and lightly coat with cooking spray. Fry until lightly charred, 4-6 minutes (shifting occasionally). In the final 2-3 minutes, mix in the beans, ½ the NOMU rub, and fry until warmed through. Remove from the pan, season and set aside.
What should be prepared from my kitchen to make Zingy Black Bean & Chicken Salad?
Baby Tomatoes, Black Beans, Chicken, Corn, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chives, Lemon Juice, Low Fat Cottage Cheese, NOMU Cajun Rub, Salad Leaves, Sliced Pickled Jalapeños
How many calories does Zingy Black Bean & Chicken Salad have?
443 calories
How much fat content does Zingy Black Bean & Chicken Salad have?
grams
Woolies Products in this dish
