Best Chicken And Black Bean Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COUSCOUS, CORN, AND BLACK BEAN CHICKEN SALAD



Couscous, Corn, and Black Bean Chicken Salad image

This is one of my favorite salads, and is a great way to use leftover chicken! The flavor combination of all the veggies and pop of vinegar makes this couscous salad really stand out. Refrigerating is optional. Bon appetit!

Provided by Cooking Fox

Categories     Salad     Grains

Time 50m

Yield 8

Number Of Ingredients 10

2 ½ cups water
3 tablespoons olive oil, divided
2 cups pearl (Israeli) couscous
¼ cup balsamic vinegar
1 teaspoon white sugar
salt and ground black pepper to taste
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
1 ½ cups cooked and cubed rotisserie chicken
½ red bell pepper, chopped

Steps:

  • Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
  • Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
  • Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 51.1 g, Cholesterol 19.7 mg, Fat 8 g, Fiber 7 g, Protein 17 g, SaturatedFat 1.4 g, Sodium 429 mg, Sugar 3.6 g

SECOND PLACE: WARM CHICKEN, RICE AND BLACK BEAN SALAD WITH MANGO MOJO DRESSING



Second Place: Warm Chicken, Rice and Black Bean Salad with Mango Mojo Dressing image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons butter
1/2 cup almonds, slivered
2 cups chicken broth
1 cup jasmine rice
1/4 cup fresh cilantro leaves
2 cups rotisserie chicken, cut into bite-sized pieces
1/2 cup sliced scallions
1/2 cup canned black beans, drained and rinsed
1/2 avocado, diced
1/2 red bell pepper, seeded and diced
1 teaspoon cumin seeds
3 cloves garlic
1 small hot red chile, stemmed and seeded
1/2 teaspoon salt
1/2 cup olive oil
1/2 mango, chopped
1/4 cup fresh squeezed orange juice
2 tablespoons lime juice
Diced red pepper, for garnish
Cilantro sprigs, for garnish

Steps:

  • For the chicken: In large saucepan, melt the butter. Add the almonds and saute until golden. Add rice and cook 1 minute more. Stir in chicken stock and cover saucepan. Let simmer for 20 minutes or until rice is cooked. Mix in cilantro, chicken, scallions, beans, avocado and diced pepper.
  • For mango mojo dressing: In small heavy skillet over medium heat place the cumin seeds and toast until fragrant (about 2 minutes). In mini food processor combine the toasted cumin, garlic, chili, and salt. Grind to coarse paste. Add olive oil, mango, orange juice and lime juice.
  • Return mixture to skillet and heat until warm.
  • Drizzle chicken mixture with half the mango mojo dressing and toss. Spoon into serving dish and garnish with red pepper and cilantro sprigs.

CRISPY ROASTED CHICKEN THIGHS WITH CHIPOTLE-COCONUT SAUCE AND BLACK BEAN-MANGO SALAD



Crispy Roasted Chicken Thighs with Chipotle-Coconut Sauce and Black Bean-Mango Salad image

Top roasted chicken thighs with a spicy coconut pan sauce and serve them with black beans tossed with mango, onion and cilantro.

Provided by Food Network Kitchen

Time 55m

Yield 4

Number Of Ingredients 9

1/2 small red onion, thinly sliced
2 tablespoons rice vinegar, plus more, for the sauce
3 pounds bone-in skin-on chicken thighs, trimmed of excess fat (6 to 8 thighs)
Kosher salt and freshly ground black pepper
One 15-ounce can black beans, rinsed and drained
1 firm ripe mango, peeled and cut into 1/2-inch pieces
3 tablespoons chopped fresh cilantro
1/2 cup plus 1 tablespoon coconut milk
2 teaspoons chopped chipotle chiles in adobo

Steps:

  • Preheat the oven to 450 degrees F.
  • Put the onions in a bowl with the vinegar and soak 10 minutes.
  • Sprinkle the chicken with 1 teaspoon salt and a few grinds of pepper. Place skin-side up in a large ovensafe skillet and roast until the skin is golden brown and crispy and the chicken is cooked through, about 35 minutes.
  • Meanwhile, toss the beans, mango and cilantro with the soaked onions and vinegar, 1 tablespoon of the coconut milk and salt and pepper to taste in a medium bowl.
  • Transfer the chicken to 4 dinner plates. Carefully pour out the excess fat from the skillet and place on the stovetop over medium-high heat (use caution; the handle will be extremely hot). Add the chipotle chiles, remaining 1/2 cup coconut milk and 1/2 cup water; bring to a boil, scraping the browned bits from the pan. Reduce the heat and simmer until the sauce is slightly thickened, about 3 minutes. Add a splash of vinegar and season with salt.
  • Spoon the sauce over the chicken and serve with the black bean-mango salad on the side.

CHICKEN, RICE, AND BLACK-BEAN SALAD



Chicken, Rice, and Black-Bean Salad image

To make a Southwestern-style salad that's a meal in itself, toss together chicken, rice, beans, and tomatoes with a light, spicy dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 10

1 cup brown (or white) rice
1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 can (15 1/2 ounces) black beans, drained and rinsed
6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
1/4 cup white-wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
4 scallions, thinly sliced

Steps:

  • Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
  • Place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.

Nutrition Facts : Calories 572 g, Fat 17 g, Fiber 6 g, Protein 52 g

BLACK BEAN AND CORN SALAD WITH GRILLED CHICKEN



Black Bean and Corn Salad With Grilled Chicken image

This is a wonderfully colorful and flavorful salad. It was given to me by my friend Mary. If you leave out the chicken it can be a side dish. It can be served as directed, or over a bed of lettuce.

Provided by Barbasol

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 20

1/2 cup olive oil
2 tablespoons lemon juice
3 garlic cloves (sliced or minced)
2 tablespoons chopped fresh cilantro
1 tablespoon lemon zest
1/2 teaspoon red pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
8 boneless chicken breast halves
2 (14 1/2 ounce) cans black beans, drained and rinsed
1 (16 ounce) can corn, drained
1/2 cup chopped green onion
1/2 cup chopped red onion
1/2 cup chopped fresh parsley
4 large tomatoes, diced
1/2 cup oil
1/2 cup lime juice
1 1/2 teaspoons ground cumin
salt and pepper

Steps:

  • Mix marinade ingredients together, and marinate chicken at least one hour, more flavorfull the longer you marinate.
  • Mix salad ingredients in large bowl, adding oil and lime juice last.
  • Grill chicken, slice into strips, serve on top of salad.

Nutrition Facts : Calories 833.9, Fat 48.4, SaturatedFat 8.4, Cholesterol 109.8, Sodium 315.7, Carbohydrate 52.8, Fiber 13.2, Sugar 7, Protein 52.1

MEXICAN CHICKEN AND BLACK BEAN SALAD



Mexican Chicken and Black Bean Salad image

I call this diet haters' diet food because simple substitutions mean you won't feel deprived. You shouldn't miss the tortilla chips because you have delicious black beans instead, and you still get the yummy spicy Mexican flavor and cheese. While not necessarily authentic, this salad is easy to make! If you have time, it's is also wonderful topped with onions and maybe fresh jalapenos.

Provided by dian

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 9

2 (4 ounce) frozen skinless, boneless chicken breast halves
1 (8 ounce) can low sodium tomato sauce
¼ cup water
1 (1 ounce) packet taco seasoning
1 (15.5 ounce) can black beans
4 cups baby spinach leaves
2 tablespoons fat-free sour cream
½ cup shredded Mexican cheese blend
½ cup salsa

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  • Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.
  • Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
  • Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.

Nutrition Facts : Calories 580 calories, Carbohydrate 63.3 g, Cholesterol 99.5 mg, Fat 14.7 g, Fiber 19.2 g, Protein 49.5 g, SaturatedFat 8.6 g, Sodium 2664.8 mg, Sugar 6.1 g

CHICKEN AND BLACK BEAN SALAD



Chicken and Black Bean Salad image

Here in California, we cook out year-round. I grill extra chicken specifically for this quick meal. It's so colorful and fresh-tasting that even our kids love it. -Cindie Ekstrand, Duarte, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 15

1/3 cup olive oil
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1-1/2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon chili powder
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium sweet red pepper, julienned
1/3 cup sliced green onions
6 cups torn romaine
1-1/2 cups cooked chicken strips
Additional cilantro, optional

Steps:

  • In a small bowl, whisk the first eight ingredients; set aside. , In a large bowl, toss the beans, corn, red pepper and onions; set aside., Arrange romaine on individual plates; top with bean mixture and chicken. Drizzle with dressing; garnish with cilantro if desired.

Nutrition Facts : Calories 259 calories, Fat 14g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 519mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges

GRILLED SPICY LIME CHICKEN WITH BLACK BEAN AND AVOCADO SALAD



Grilled Spicy Lime Chicken With Black Bean and Avocado Salad image

Make and share this Grilled Spicy Lime Chicken With Black Bean and Avocado Salad recipe from Food.com.

Provided by lik2fish

Categories     Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1/3 cup lime juice
1/2 cup fresh cilantro, chopped
1/4 cup olive oil
2 chipotle chilies
2 tablespoons adobo sauce
1 tablespoon honey
3 medium garlic cloves, minced
2 teaspoons ground cumin
table salt & fresh ground pepper
8 skinless chicken breasts
2 (16 ounce) cans black beans
1/2 cup chopped scallion
1 red bell pepper, sliced thin
1 ripe avocado, sliced thin

Steps:

  • Preheat grill.
  • Whisk lime juice, cilantro, olive oil, chilies, Adobo sauce, honey, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in small bowl.
  • Toss chicken with 1/4 cup lime juice mixture in separate large bowl.
  • Season with salt and pepper.
  • Marinate chicken in refrigerator while grill continues to preheat.
  • Toss black beans, scallions, red pepper, and avocado with 1/4 cup lime juice mixture in serving bowl.
  • Season with salt and pepper to taste.
  • Grill chicken over very hot fire until well browned on both sides and cooked through, 8 to 13 minutes.
  • Transfer chicken to serving platter and drizzle with remaining lime juice mixture.
  • Serve immediately with black bean and avocado salad.

GRILLED SPICY LIME CHICKEN WITH BLACK BEAN AND AVOCADO SALAD



GRILLED SPICY LIME CHICKEN WITH BLACK BEAN AND AVOCADO SALAD image

Categories     Chicken     Marinate     Low Carb

Yield 4 Servings

Number Of Ingredients 13

1/3 C lime juice
1/2 C cilantro
1/4 C olive oil
1 dried habanero chili finely diced
2 Tbsp Goya mojo chipotle marinade
1 Tbsp honey
3 Medium garlic cloved diced
2 Tsp ground cumin
8 Boneless chicken breasts
1 (16 oz) can black beans
1/2 C scallions
1 Red bell pepper diced
2 Ripe avocados diced

Steps:

  • Whisk lime juice, cilantro, oil, chiles, marinade, honey, garlic, cumin, 1/2 tsp salt and 1/2 tsp black pepper together in a small bowl. Toss chicken to marinade in 1/4 c of the lime marinade. Marinate for at least 30 minute, for best results, overnight. Toss bean, scallion, red bell pepper, and the avocado with the remaining 1/4 c of lime juice marinade. Season to taste with salt and pepper. Grill chicken and drizzle with remaining juices (about 8-13 minutes) Serve with black bean and avocado salad.

CHICKEN, BLACK BEAN, AND CORN SALAD WITH CHIPOTLE MAYONNAISE



Chicken, Black Bean, and Corn Salad With Chipotle Mayonnaise image

Make and share this Chicken, Black Bean, and Corn Salad With Chipotle Mayonnaise recipe from Food.com.

Provided by BennyMade

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 (15 1/2 ounce) can black beans, drained and rinsed
1 cup corn (cut from about 2 ears)
2 lbs grilled chicken breasts, cubed
1/4 cup minced fresh cilantro stem, washed well and spun dry
1/4 cup minced bottled roasted red peppers or 1/4 cup pimiento
1/2 cup plain yogurt
3 avocados, halved and pitted
1 chipotle chile in adobo, sauce*
1/2 teaspoon adobo sauce
2 teaspoons Worcestershire sauce
1 cup mayonnaise

Steps:

  • In a large bowl toss together black beans, corn, chicken, cilantro, and red pepper. Set aside.
  • In a small bowl stir together yogurt and chipotle mayonnaise and stir sauce into chicken mixture until well combined. Chill, covered, 1 hour for flavors to develop.
  • Serve in avocado halves.
  • Mince chipotle chile to a paste with 1/2 teaspoon of adobo sauce.
  • In a bowl stir all ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.

Nutrition Facts : Calories 672, Fat 34.6, SaturatedFat 6.1, Cholesterol 141.5, Sodium 506.3, Carbohydrate 37.3, Fiber 12, Sugar 5.4, Protein 55.6

ZESTY CHICKEN AND BLACK BEAN SALAD - STARBUCKS COPYCAT



Zesty Chicken and Black Bean Salad - Starbucks Copycat image

I've created my favorite Starbucks salad at home! I can enjoy it any time and not pay the high price! Enjoy!

Provided by thatgirlcancook

Categories     Salad Dressings

Time 15m

Yield 4 hearty salads, 4 serving(s)

Number Of Ingredients 15

3 teaspoons double concentrate tomato paste (in the tube)
3 teaspoons balsamic vinegar
6 teaspoons olive oil
2 teaspoons Dijon mustard
2 garlic cloves, finely minced
2 teaspoons minced basil leaves
salt and pepper
4 cups cooked quinoa
8 cups mixed salad greens
20 grape tomatoes
2 cups black beans, divided
1 cup roasted corn, divided
1 cup jicama, julienned and divided
1/2 cup feta cheese, divided
2 cups cooked chicken breasts, sliced

Steps:

  • Place first 7 ingredients into a cruet or shaker.
  • Shake until well blended. Set aside.
  • Divide quinoa onto individual plates or bowls.
  • Divide salad greens and layer on top of quinoa.
  • Divide tomatoes, black beans, corn, jicama, and feta cheese on top of each salad.
  • Layer sliced chicken breast on top.
  • Drizzle with salad dressing.
  • Enjoy!

BLACK BEAN AND MANGO CHICKEN SALAD



Black Bean and Mango Chicken Salad image

I adapted a previous version of this great salad to include some really awesome and complimentary flavors to the grilled chicken, the mangos - and of course, to the black beans. Plus, this is a great way to get rid of leftover grilled or roasted chicken.

Provided by stephanierndos

Categories     Mango

Time 14m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 lb boneless skinless chicken breast, grilled and cut up
1 (15 ounce) can black beans, drained & rinsed
1 (10 ounce) package frozen corn, thawed
1 cup chopped ripe mango
1/2 cup green pepper, chopped
1/3 cup sweet onion, chopped
1/3 cup chopped fresh cilantro or 1 tablespoon dried cilantro
1/2 cup of wishbone rosemary lime vinaigrette or 1/2 cup marinade
1/3 cup balsamic vinegar, tbsp
1 tablespoon honey
2 tablespoons mango preserves or 2 tablespoons orange marmalade
1/4 cup extra virgin olive oil
1 teaspoon garlic powder
1/2 tablespoon soy sauce
1/2 teaspoon black pepper
1/2 teaspoon ground red pepper
8 (10 inch) flour tortillas
nonstick cooking spray

Steps:

  • For the salad;
  • Toss all ingredients in large bowl. Refrigerate. Serve with baked tortilla crisps if desired.
  • For the Tortilla crisps;
  • 1. Preheat the oven to 425°F Coat rimmed baking sheets with nonstick cooking spray.
  • 2. Coat the tortillas on both sides with the cooking spray. Cut each tortilla into thin strips (pizza cutter works great) and place on the baking sheets. Bake for 6 to 8 minutes, or until golden. Allow to cool then store in an airtight container until ready to use.

Nutrition Facts : Calories 871.5, Fat 26.2, SaturatedFat 4.9, Cholesterol 32.9, Sodium 1062.6, Carbohydrate 127.6, Fiber 14.4, Sugar 19.5, Protein 34.7

CARIBBEAN CHICKEN AND BLACK BEAN SALAD



Caribbean Chicken and Black Bean Salad image

Fresh, colorful veggies join spiced-up chicken and canned black beans in this flavor-packed salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 14

1/4 cup lime juice
2 tablespoons olive or vegetable oil
1 tablespoon honey
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 to 3 drops red pepper sauce
2 cups cut-up cooked chicken
1/4 cup chopped fresh cilantro
1 large tomato, chopped (1 cup)
1 medium avocado, peeled and chopped
1 small yellow summer squash, chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed
Leaf lettuce

Steps:

  • In tightly covered container, shake all dressing ingredients until well blended.
  • In large bowl, toss all salad ingredients except lettuce. Pour dressing over salad; toss. Serve on lettuce leaves.

Nutrition Facts : Calories 370, Carbohydrate 31 g, Cholesterol 60 mg, Fat 1, Fiber 8 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 500 mg

CHICKEN AND BLACK-BEAN SALAD WITH SPICY RANCH DRESSING



chicken and black-bean salad with spicy ranch dressing image

Make and share this chicken and black-bean salad with spicy ranch dressing recipe from Food.com.

Provided by Chef Christine

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1/2 cup chopped cilantro
1 teaspoon grated lime zest
3 tablespoons lime juice
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
3/4 teaspoon salt
12 ounces cooked chicken breasts, cut into 3/4 inch cubes (3 cups)
1 (15 ounce) can black beans, rinsed and drained
2 ears corn, cooked and cut from cob
1 red bell pepper, diced
1/4 cup diced red onion
2 heads bibb lettuce, separated into leaves

Steps:

  • stir together mayonnaise, sour cream, cilantro, lime zest, lime juice, cumin, ground red pepper, and salt in a large bowl; gently stir in chicken, beans corn, bell pepper,and onion.
  • divide lettuce evenly among four plates and top with chicken salad.

CHICKEN, AVOCADO AND BLACK BEAN SALAD



Chicken, Avocado and Black Bean Salad image

A south of the border salad that take very little time to make. This came from my local news paper many years ago.

Provided by Chef jessica

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 avocados, fully ripe
15 ounces black beans, drained and rinsed
4 cups chicken, cooked and diced
1 cup tomatoes, diced
1 cup celery or 1 cup jicama, cut into matchsticks
1/3 cup mild feta cheese, crumbled
1/4 cup cilantro, chopped
1/2 cup Italian salad dressing
lettuce (optional)

Steps:

  • Pit avocados and dice one; then slice the other.
  • In a medium sized bowl, combine diced avocado, beans, chicken, celery/jicama, feta, cilantro and 2 tbsp dressing.
  • Spoon onto 4 plates lined with lettuce. Top with 1/4 of sliced avocado, then drizzle with remaining dressing.

Nutrition Facts : Calories 392.5, Fat 26.3, SaturatedFat 5.5, Cholesterol 11.1, Sodium 655.9, Carbohydrate 32.9, Fiber 14.4, Sugar 5.3, Protein 11.3

CARIBBEAN CHICKEN AND BLACK BEAN SALAD



Caribbean Chicken and Black Bean Salad image

Number Of Ingredients 16

Spicy Lime Dressing (below)
2 cups cut-up cooked chicken
1/4 cup chopped fresh cilantro
1 large tomato, chopped (1 cup)
1 medium avocado, chopped
1 small yellow summer squash, chopped
1 can (15 ounces) black beans, rinsed and drained
leaf lettuce
Spicy Lime Dressing:
1/4 cup lime juice
2 tablespoons olive or vegetable oil
1 tablespoon honey
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
2-3 drops hot pepper sauce

Steps:

  • 1. Make Spicy Lime Dressing.2. Toss remaining ingredients except lettuce in large bowl. Pour dressing over salad toss. Serve on lettuce.For Spicy Lime Dressing:Shake all ingredients in tightly covered container.1 SERVING: Calories 395 (Calories from Fat 170) Fat 19g (Saturated 4g) Cholesterol 60mg Sodium 580mg Carbohydrate 36g (Dietary Fiber 9g) Protein 29g * % DAILY VALUE: Vitamin A 16% Vitamin C 32% Calcium 8% Iron 22% * DIET EXCHANGES: 2 Starch, 1 Vegetable, 3 Medium-Fat Meat * CARBOHYDRATE CHOICES: 2 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

GRILLED CALYPSO CHICKEN AND BLACK BEAN SALAD



GRILLED CALYPSO CHICKEN AND BLACK BEAN SALAD image

Categories     Chicken     Low Fat     Grill/Barbecue

Yield 4

Number Of Ingredients 16

4 skinless, boneless chicken breasts
4 tbsp prepared Italian salad dressing
½ tsp each, salt and freshly ground black pepper
For Calypso Salad Dressing:
2 tsp Caribbean Jerk Seasoning
¼ cup olive oil
¼ cup balsamic vinegar
1 tbsp maple syrup
½ tsp salt
For Salad:
4 cups mixed exotic salad greens
1 red bell pepper, seeded, stemmed and diced
½ cup red onion, diced
2 (16 oz) cans black beans, drained and rinsed
2 ripe mangoes, peeled, pitted and diced
1/3 cup chopped fresh cilantro

Steps:

  • Prepare grill to medium high heat. Brush 1 tbsp salad dressing over surface of chicken breasts, sprinkle with salt and pepper. Place chicken on prepared grill and grill for 3 ½ minutes per side. Remove from grill and place on cutting board. Let cool slightly and slice thinly, set aside. Combine Calypso salad dressing ingredients together in carafe, shake hard to incorporate ingredients. Layer greens on each of 4 serving dishes. Then top with equivalent portions of grilled chicken on each dish. In mixing bowl add bell pepper, onion, black beans, mangos and cilantro. Drizzle dressing over the top and toss lightly. Place dressed vegetable mixture on top of chicken and serve.

CHICKEN AND BLACK BEAN SALAD



Chicken and Black Bean Salad image

This is a great make-ahead recipe for lunch at work. Have this chicken and black bean salad ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 11

1 package (1 lb) boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil or vegetable oil
8 cups torn leaf lettuce (1 medium head)
1 can (15 oz) black beans, drained, rinsed
1 pint grape tomatoes, cut in half (about 2 cups)
1 large carrot, sliced (1 cup)
8 green onions, chopped
1 cup finely shredded Mexican cheese blend (4 oz)
1/2 cup honey Dijon dressing

Steps:

  • Sprinkle both sides of chicken breasts with salt and pepper; cut into strips.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in chicken; cook 3 to 5 minutes or until golden brown. Turn chicken strips over; cook 3 to 4 minutes longer until chicken is no longer pink in center. Transfer to paper towel-lined plate.
  • Just before serving, on each of 4 plates, layer one-fourth of lettuce, beans, tomatoes, carrot, green onions, cheese and chicken. Drizzle each salad with 2 tablespoons dressing.

Nutrition Facts : Calories 480, Carbohydrate 36 g, Cholesterol 100 mg, Fat 1/2, Fiber 13 g, Protein 43 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1620 mg, Sugar 9 g, TransFat 0 g

CHICKEN, AVOCADO, AND BLACK BEAN SALAD



Chicken, Avocado, and Black Bean Salad image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 11

0.5 tablespoons lime juice
0.75 tablespoons olive oil
0.5 ounces black beans
2 tablespoons red bell pepper
1 pinches garlic
0.25 teaspoons salt
1 pinches black pepper
1 pinches red pepper flakes
0.5 packages grilled chicken strips
0.75 teaspoons cilantro
0.5 units avocado

Steps:

  • Place the lime juice in a large bowl and gradually whisk in the oil. Stir in the beans, bell pepper, garlic, salt, black pepper, and pepper flakes (optional). Correct seasoning to taste.
  • Add the diced chicken strips, and top with the cilantro. Mix well. Slice avocado and serve beside scoops of chicken and bean salad.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #healthy     #salads     #beans     #poultry     #american     #southwestern-united-states     #chicken     #dietary     #low-cholesterol     #black-beans     #healthy-2     #low-in-something     #meat     #presentation     #served-cold

Related Topics