Peruvian Chicken Salad with Grilled Veggies
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<b>Chicken Ingredients</b> 1 whole chicken (about 4 pounds)<br> 4 tablespoons white vinegar<br> 3 tablespoons white wine or chicken stock<br> 3 tablespoons canola or vegetable oil<br> 2 ½ tablespoons garlic powder<br> 2 tablespoons paprika<br> 1 ½ tablespoons ground cumin<br> 2 teaspoons black pepper<br> 1 teaspoon salt<br> 1 lemon, juiced<br> cold water (enough to cover chicken) <b>Veggie Ingredients</b> 3-4 ears fresh corn, husked<br> 1 large red onion, cut into disks about ⅓ inch thick<br> 1 large red bell pepper<br> ½ cup extra virgin olive oil<br> Kosher salt and freshly ground black pepper<br> 1 tablespoon adobo sauce (from a can of chipotles in adobo)<br> 2 Tablespoons cider vinegar<br> 1 – 15 ½ ounce can black beans, drained and rinsed<br> 1 cup queso fresco or feta, crumbled (optional)<br> ¼ cup chopped fresh cilantro<br> 1 tablespoonschopped fresh oregano
<b>Step 1</b> Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste.
<b>Step 2</b> Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water.
<b>Step 3</b> Place chicken in a plastic seal bag. Pour savory paste over chicken. Coat chicken completely with mixture rubbing into every surface. Seal bag and place chicken in refrigerator for at least 2 hours or overnight.
<b>Step 4</b> Preheat one side of grill. Place chicken on the side in which the grill is not turned on and grill for approximately 1 ½ hours turning half way.
<b>Step 5</b> While chicken is cooling, prepare veggies by placing corn, onion, and pepper on a large rimmed baking sheet and brush with 2 tablespoons of olive oil. Season with salt and pepper. Grill the corn and onion, flipping occasionally, until beginning to brown (the onions should still be a little crunchy), 8 to 10 minutes. The pepper will take slightly longer, about 12 minutes. Grill until charred on all sides. Transfer veggies to a cutting board to cool slightly and put the pepper in a bowl, cover, and cool slightly.
<b>Step 6</b> Meanwhile, in a small bowl, whisk ¼ cup of olive oil, adobo sauce, vinegar, 1 teaspoons salt, and ½ teaspoons pepper.
<b>Step 7</b> In a large serving bowl, shred chicken. Coarsely chop the onion, cut the corn from the cobs and add to bowl with chicken.
<b>Step 8</b> Skin, seed, and coarsely chop the pepper; add to the bowl, along with the beans, cheese, cilantro, and oregano.
<b>Step 9</b> Re-whisk the dressing, add it to the chicken and corn mixture, and toss well. (Marinate chicken 1 day ahead and prepare salad day of). Just as delicious cold or room temperature.