Recipe for Southern Succotash Salad with BBQ Chicken and Tomatillo Salsa

Southern Succotash Salad with BBQ Chicken and Tomatillo Salsa

Southern Succotash Salad with BBQ Chicken and Tomatillo Salsa

Serves 4

Directions

On a hot BBQ, using a little vegetable oil, salt and pepper, grill the corn, peppers, fennel and red onion slices until vegetables have softened, but are still crunchy. Set aside in the fridge until completely cold. Mix the lime juice, salt, pepper and olive oil in a closed container and shake vigorously. Assemble all the vegetables in a bowl, toss with the cilantro, and then mix with the lime juice mixture. Divide evenly between four plates.

Grill the chicken until fully cooked, brushing generously with the BBQ sauce as it cooks. A little charring will make the chicken perfect! Set aside in the fridge until completely chilled, then slice and place over top of the grilled vegetable salad.

Assemble all the salsa ingredients together, and allow to sit for at least ½ hour, overnight is best.


This dish can also be prepared warm! Instead of cooling the vegetables and the chicken, assemble the salad while they’re still warm, and then place the cold tomatillo salsa on top!!!

Ingredients

Ingredients
8 boneless chicken thighs
“Southern Blues” Kickin Original BBQ Sauce

For the Salsa
1 vine ripe tomato, seeded, medium dice
8 oz tomatillos, husk removed, medium dice
1/3 cup diced red onion
4 cloves garlic, minced
1 jalapeno, seeded and minced
1 oz mescal tequila
1 fl oz extra virgin olive oil
Zest of 2 limes
Salt

For the Salsa
1 vine ripe tomato, seeded, medium dice
8 oz tomatillos, husk removed, medium dice
1/3 cup diced red onion
4 cloves garlic, minced
1 jalapeno, seeded and minced
1 oz mescal tequila
1 fl oz extra virgin olive oil
Zest of 2 limes
Salt

2 cups charred corn kernels, about 6 ears of corn
2 cups fresh peas or fava beans, blanched
1 large red onion, sliced into thick rings
1 bulb fennel, cut into thin wedges
2 large red peppers, cut into wedges
4 limes, zested and juiced (keep juice and zest separate)
¼ cup cilantro, washed and roughly chopped
3 fl oz extra virgin olive oil
Salt and pepper

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