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Black Bean Chicken Salad
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Categories: Avocado Recipes, Cheese Recipes, Chicken, Low fat, Salad, Southwestern Recipes
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Total Time: 2 hrs. 30 min.
Marinating Time: 1 hrs.
Preparation Time: 30 min.
Refrigeration Time: 2 hrs.

The dressing in this lowfat salad is quite sparse, so you might want to add this to the recipe: whisk together 1/4 cup fresh lime juice, 1 tablespoon olive oil , 1/2 teaspoon cumin, and 1/2 teaspoon salt. It keeps the salad dressed without adding too much fat.

For the Chicken
4 skinless boneless chicken brea
4 tablespoons fresh lime juice
2 tablespoons fresh thyme - chopped
1 teaspoon olive oil
For the Salad
3 tablespoons fresh cilantro - minced
2 tablespoons fresh lime juice
salt and pepper - to taste
15 ounces canned black beans - rinsed and drained
1/2 cup tomato - chopped
1/4 cup avocado - diced
2 tablespoons scallions - chopped
1 tablespoon jalapeno - seeded and chopped
4 cups gourmet greens (or lettuce)
1/4 cup goat cheese - crumbled

For the Chicken

Place chicken in shallow dish, Sprinkle with 1 tablespoon lime juice, 1 tablespoon thyme, and 1 teaspoon olive oil. Season with salt and pepper. Turn to coat. Cover and refrigerate from 1 to 4 hours.

For the Salad

In a large bowl, whisk together cilantro, parsley, lime juice, salt and pepper. Add beans, avocado, scallions, and jalapeno. Cover and chill for two hours (so he flavors can marry).

Prepare barbecue, medium high heat, or heat large nonstick skillet over medium high heat. Grill or sauté chicken until golden brown and just cooked through, about 5 minutes per side. Cool. Cut chicken across grain in thin diagonal slices. Set aside.Serve bean mixture over salad greens. Top with chicken. Sprinkle goat cheese over chicken.


Calories: 541 Calories From Fat: 13%
Protein: 47g Carbohydrate: 72g
Cholesterol: 58mg Sodium: 102mg


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