2boneless, skinless chicken breastboiled and shredded
1canblack beans15 oz, rinsed and drained
pickled jalapeno slices20-40 slices, optional
1cupcheddar cheeseshredded/grated
4green onionsliced
1/2bunchcilantrochopped, optional
Avocado-Corn Salsa
2pintscherry tomatoesquartered
2avocadolarge, ripe, pitted and cut into chunks
1red onionlarge, thinly sliced
2cupsfrozen cornthawed
1/4bunchcilantrochopped
Cumin Vinaigrette
1Tbspcumintoasted (see notes)
1/4cuplime juice
2Tbsprice wine vinegar
1Tbsphoney
1/4bunchcilantrochopped
2Tbspextra virgin olive oil
2Tbspavocado oil
1tspkosher salt
1tsppepper
Instructions
Chicken and Black Bean Pizzas
Add water, olive oil, and honey to the bowl of a stand mixer. Add flour and salt. Add yeast. Mix with a dough hook on low speed until dough ball forms and cleans the sides of the bowl. Remove dough and divide into 4 equal portions. Roll each portion into a 6-8 inch round.
Mix salsa, sour cream, and taco seasoning. Top each round evenly with salsa mixture.
Top with chicken, black beans, jalapeños (if desired), and cheddar.
Bake at 400 for 10-13 minutes or until crust is golden brown and cheese is melted. Top with green onions. Top with cilantro, if desired.
Avocado-Corn Salad
For the salad, gently fold all ingredients together. For the vinaigrette, combine all vinaigrette ingredients. Whisk well. Pour over salad, and toss to coat.
Notes
To toast cumin: heat cumin over med heat in a small skillet, 2-3 min or until fragrant.To make your own taco seasoning, use this recipe.