Heating Up!

Warm, sunshine, FINALLY! I have to say that it is about damn time. Of course, with the warm up the schedule inevitable goes beyond crazy. It's been so bad that I missed the submission deadline for Round 2 of the chopped at home challenge. Figures, because I had a really great recipe this time. I called it Fiesta Pasta Salad. But seeing as it is Cinco De Mayo, I guess it's appropriate for today and all is not lost. This dish can be served as a side or as a meal in itself. Here is how it goes:

Fiesta Pasta Salad

For the chicken
1 pound chicken tenders, diced small
Juice of 2 limes
1 heaping Tablespoon adobo seasoning
2 Tbs olive oil

Combine ingredients and allow chicken to marinade for at least 1 hour. Once marinaded,  add chicken and marinade to a frying pan and saute until cooked through. Set aside and let cool.

For the Salsa
2 Mangoes, peeled and diced
Juice of 1 lime
1 jalapeno pepper, chopped fine
1 can black beans, rinsed and drained
1/2 red onion, finely chopped
1/2 cup chopped fresh cilantro
salt to tase

Combine all ingredients in a large bowl and salt to taste. Add additional lime juice if necessary

For the Salad
1 8.8oz box Israeli pearl cous cous, cooked according to directions  (do not rinse)
1 Tbs sugar
1/4 chopped fresh cilantro
Juice of 1 lime

In a large bowl combine cooked cous cous, chicken with cooking liquid and salsa. Add sugar, cilantro and lime juice and stir to combine.  Refrigerate overnight  and adjust seasonings to taste before serving. Serve cold or at room temperature.