Recipe: Smoky Chicken and Three-Bean Salad

Toss cooked chicken strips in cumin and add chipotle peppers and their sauce to vinaigrette for a quick, Southwestern salad dinner. Toasted baguette with Parmesan cheese complements this unconventional chicken and three bean salad.

Look for chipotles in adobo in the Latin section of most supermarkets or substitute 2 teaspoons chipotle seasoning (found on the spice aisle).

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Smoky Chicken and Three-Bean Salad

1/2 whole wheat baguette (6 inches)

2 tablespoons grated Parmesan cheese

1 chipotle pepper, chopped

1 tablespoon adobo sauce

1/4 cup reduced-fat vinaigrette

3/4 pound cooked boneless, skinless chicken strips

1 teaspoon ground cumin

1/4 pound trimmed green beans, cut into 1-inch lengths (about 1 cup)

1/2 cup canned, drained and rinsed chickpeas

1/2 cup canned, drained and rinsed red kidney beans

Salt and freshly ground pepper

1. Slice baguette in half lengthwise, then in half horizontally to make four pieces. Sprinkle with Parmesan and place in toaster oven to melt cheese, about 2 minutes. Stir chipotle and adobo into vinaigrette. Toss chicken strips with cumin.

2. Place green beans in a large microwave-safe bowl and microwave, covered, on high 2 minutes. Add chicken, chickpeas, kidney beans and dressing to bowl; toss well. Add salt and pepper to taste. Toss again. Serve with Parmesan baguette.

(c) 2009, The Miami Herald.