CHICKEN BEAN SALAD RECIPES

Name: Black Bean Chicken Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings.
Cuisine: North America, Mexican
Ingredients: 6 cups torn lettuce; 1-1/2 cups cubed cooked chicken breast; 1 can (15 ounces) black beans, rinsed and drained; 1 cup chopped seeded tomatoes; 1 cup chopped green pepper; 1/2 cup sliced red onion; 1/2 cup shredded reduced-fat cheddar cheese; LIME VINAIGRETTE:; 1/4 cup minced fresh cilantro; 1/4 cup chopped seeded tomato; 1 tablespoon cider vinegar; 1 tablespoon olive oil; 1 tablespoon lime juice; 1/2 teaspoon grated lime zest; 1 garlic clove, minced; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon chili powder

BLACK BEAN CHICKEN SALAD RECIPE: HOW TO MAKE IT

Black Bean Chicken Salad Recipe: How to Make It image

A refreshing mix of beans, garden veggies and chicken is tossed with a light lime vinaigrette in this satisfying salad that's sure to be a winner on hot summer days! Jean Ecos of Harland, Wisconsin shared the recipe.

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 18

Ingredients

6 cups torn lettuce
1-1/2 cups cubed cooked chicken breast
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup chopped green pepper
1/2 cup sliced red onion
1/2 cup shredded reduced-fat cheddar cheese
LIME VINAIGRETTE:
1/4 cup minced fresh cilantro
1/4 cup chopped seeded tomato
1 tablespoon cider vinegar
1 tablespoon olive oil
1 tablespoon lime juice
1/2 teaspoon grated lime zest
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder

Steps:

In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.

Nutrition Facts : Calories 298 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 672mg sodium, CarbohydrateContent 26g carbohydrate (0 sugars, FiberContent 10g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat

CHICKEN & WHITE BEAN SALAD RECIPE | EATINGWELL

Chicken & White Bean Salad Recipe | EatingWell image

Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter escarole and radicchio, but any type of salad greens will work. Recipe by Nancy Baggett for EatingWell.

Provided by EatingWell Test Kitchen

Categories Healthy Chicken Recipes

Total Time 25 minutes

Number Of Ingredients 16

Ingredients

1 medium clove garlic
¼ teaspoon salt
5 tablespoons extra-virgin olive oil
6 tablespoons fresh orange juice, plus more to taste
1/4 cup white-wine vinegar or red-wine vinegar
1 tablespoon Dijon mustard
1 15-ounce can cannellini or other white beans, rinsed and drained
2 1/2 cups diced cooked chicken breast (see Tips)
2 cups diced zucchini and/or summer squash (about 2 small)
1?½ cups diced celery
1/4 cup finely diced ricotta salata, halloumi (see Tips) or feta cheese
1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)
1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish
Salt & freshly ground pepper to taste (optional)
2 cups torn escarole or romaine lettuce
2 cups torn radicchio leaves

Steps:

To prepare vinaigrette: Peel the garlic and smash with the side of a chef's knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.
To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, cheese and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired.
Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.

Nutrition Facts : Calories 427.9 calories, CarbohydrateContent 23.8 g, CholesterolContent 78.8 mg, FatContent 22.9 g, FiberContent 8.3 g, ProteinContent 34.2 g, SaturatedFatContent 4.8 g, SodiumContent 646.7 mg, SugarContent 4.3 g

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