This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the Sriracha sauce and the sour cream is gluten-free.
"Hot sauce must be hot. If you don't like it hot, use less." -David Tran, creator of Sriracha Hot Sauce.
Cook the onions lightly. There is a balancing point when the onions lose their harshness but still have a bit of bite. It is the same point when the onions are not firm, but not wilted either. Likewise, the corn should be cooked just a bit: not browned and not mushy, but still with the fresh sweetness and a bit of texture.
Check the label of your Sriracha to make sure of the sodium content. This varies widely. The USDA reports only about 50 milligrams per teaspoon, but one of the most popular, Huy Fong Foods Chili Garlic Sauce, contains 95 milligrams per teaspoon, so you might have to adjust your added salt a bit to keep the flavors balanced.
Servings = 4 | Serving size =about 2 1/2 cups salad
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes very good leftovers and will keep well, refrigerated, 3-4 days.
|1/4 cup||orange juice|
|2 Tbsp||Sriracha sauce|
|1/3 cup||reduced fat sour cream|
|1/4 cup||dried pumpkin seeds (pepitas)|
|2 tsp||olive oil|
|2 large||ears corn (kernels cut from cob)|
|16 ounces||boneless, skinless chicken thighs|
|2 large||ribs celery (diced)|
|1/2 large||red bell pepper (seeded and diced)|
|1/2 large||yellow bell pepper (seeded and diced)|
|1/2 cup||fresh cilantro|
|1 15 ounce can||no salt added white beans (drained and rinsed)|
Preheat the oven to 325°F.
While the oven is preheating, place a large skillet over medium high heat and add the pumpkin seeds.
Place the orange juice, Sriracha sauce, sour cream, and salt in a large mixing bowl and whisk until smooth.
Toast the pumpkin seeds for about 10 minutes. Shake the pan frequently to keep them from burning. As the seeds toast, they will puff slightly. Remove to a large mixing bowl.
Place 1 teaspoon of the olive oil in the pan and add the onions. Cook for about 8 to 10 minutes, tossing frequently. The onions should be slightly translucent. Add the onions to the mixing bowl.
Add 1 teaspoon of the olive oil to the pan and then the corn. Cook for about 8 to 10 minutes, tossing frequently. Add the corn to the mixing bowl. Toss well.
Place the chicken thighs in the pan and sear on one side for about a minute. Turn the chicken thighs over and place the pan in the oven and roast for 20 minutes.
Remove the chicken thighs from the oven and place them on a cutting board. Let cool for about 10 minutes, then cut into 1/2 inch chunks. Add the chicken to the mixing bowl and place the bowl in the refrigerator to chill.
After the salad is chilled, add the celery, yellow pepper, red pepper, cilantro, and white beans. Toss well and serve.
Serving size = about 2 1/2 cups salad
Servings = 4
Amount Per Serving
|Calories 451||Calories from Fat 162|
|% Daily Value|
|Total Fat 18g||%|
|Saturated Fat 5g||22%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 50g||39%|
|Dietary Fiber 9g||38%|
|Vitamin A 14%||Vitamin C 171%|
|Calcium 14%||Iron 28%|
|Vitamin K 24 mcg||Potassium 1199 mg|
|Magnesium 175 mg|