Chicken Salad with Tomatoes, Black Beans and Cilantro

Cut the onion in half lengthwise. Cut half of the onion into thin half moon-shaped slices. Finely chop the remaining half and measure out 1/4 cup. Pluck the leaves from the cilantro sprigs; reserve both the stems and the leaves.

Place the chicken breasts in a large saucepan and add the cilantro stems, onion slices, crushed garlic and 1 tsp. of the salt. Add water to barely cover the chicken. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer, partially covered, for 20 minutes. Remove the pan from the heat. Cover and let stand until the breasts show no sign of pink when pierced with the tip of a sharp knife near the bone, about 15 minutes. Transfer the chicken to a plate and let cool. (Discard the stock or save for another use.)

Remove and discard the skin and bones from the chicken breasts and shred the meat into bite-size pieces. Coarsely chop the reserved cilantro leaves (you should have about 2 Tbs.).

In a large nonreactive bowl, combine the lime juice, half of the minced jalapeño, the minced garlic, the remaining 1/2 tsp. salt and the 1/4 tsp. pepper. Gradually whisk in the olive oil. Add the chicken, tomatoes, the 1/4 cup chopped onion, the chopped cilantro and black beans and stir gently to combine. Adjust the seasonings with salt and pepper, then add as much of the remaining jalapeño as needed to achieve the desired spiciness. Cover and refrigerate to chill slightly, at least 20 minutes or up to 2 hours.

Arrange a couple of lettuce leaves on each plate. Spoon the salad on top, dividing evenly, and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma New Flavors for Chicken, by Rick Rodgers (Oxmoor House, 2008).