Early in the summer, I read on Twitter that this company called Barhyte was sponsoring a contest for bloggers to use their bottle sauces to create recipes and possibly win some prizes. It sounded like an fun idea that would force me to experiment a little in the kitchen with some flavors that I probably wasn’t used to. The deal was sealed when I found out that they would send a few extra bottles for me to give away to you!
Not surprisingly, this little thing that you may have heard about got kept me busy for most of the summer, but I have had time this past week to experiment. I decided to use the Lime Chipotle Marinade for my first recipe since this is what I have to give away to you. It has a tangy, slightly spicy southwestern flavor so I decided to simply marinate a chicken breast in a tablespoon and half for an hour, then sprinkle it with kosher salt and fresh cracked pepper. Since this really isn’t all that extraordinary, I knew that I wanted to pair the chicken with some sort of salad. The best thing about summer is that you really don’t need to do much to summer produce to really make them shine. I bought corn, green beans and cherry tomatoes at Green City and went with it. After cutting the corn kernels from the cob (the best way is to invert a small bowl in the bottom of a big one, set the cob on the little bowl and cut down, catching all the kernels in a big bowl) I knew just what to make: a southwestern flavored vegetable salad with slices of chicken on top. It was fresh tasting and delicious. The marinade had a great flavor and kept the chicken juicy.
If you want to have a bottle to try out this recipe, or experiment yourself, leave a comment on this post telling me what you are most looking forward to this fall. I will close the contest on September 1st at 9:00 AM Central Time and randomly pick the winners. Good luck!
Southwestern Corn Salad with Saucy Mama Chicken
A Whitney In Chicago Original
Lime Chipotle Marinade from Saucy Mama (or any of your favorite Southwestern Style seasoning)
1 Large Chicken Breast
3 Ears of Corn, kernels cut from cob
1 Cup of Green Beans, ends trimmed and cut into 2 inch pieces
3/4 Cup of Cherry Tomatoes, washed
1/2 teaspoon Ground Chipotle Chile Pepper [By yourself some, then make this as well]
Fresh Black Pepper
Place chicken breast in a bowl and mix with 1-2 tablespoons of the Lime Chipotle Marinade, just enough to coat the entire thing. Let the bowl sit in the fridge for about an hour.
Preheat oven to 350F. Place chicken breast on a baking sheet and sprinkle with a pinch of kosher salt and plenty of cracked black pepper. Cook in the oven for 10 minutes and then flip. Then cook for another 5 minutes, or until no longer pink. Use your best judgment on cooking times because chicken breast size can vary. Remove from oven, let rest for a few minutes, then cut into strips.
Meanwhile, fill a medium sauce pan with salted water and bring to a bowl. Once boiling, toss in the green beans and cook until only slightly crunchy, about 5 minutes. Add corn kernels and cook for 1 more minute. Drain and place in a large bowl. Toss the corn and green beans with 1/2 teaspoon of ground chipotle chili peppers, salt and pepper. Add in cherry tomatoes.
Serve in a bowl with slices of chicken on top.