Black Bean And Chicken Salad With Gruyere Recipes

BLACK BEAN CHICKEN SALAD

Black Bean Chicken Salad 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

Time 20m

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, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 672mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 10g fiber), Protein 28g protein. Diabetic Exchanges

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

Ingredients

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

JIMMY BRADLEY'S SALAD WITH GRUYèRE

Jimmy Bradley's Salad With Gruyère image

"I'm a big proponent of what you might call stoner food," the chef and restaurateur Jimmy Bradley told me in 2003, when he gave me this recipe for what amounts to fondue topped with a potato salad topped with a green one. "I think there should always be something on the menu at my restaurants, where someone can come in and see it and say, 'Yeah, man, I want some of that right now, and then we'll figure out the rest of the meal." Well, yeah, man: a pool of warm Gruyère, topped with batons of bacon, wedges of potato, a bitter salad of greens, the cold against the warm, the salty against the faintly sweet and acidic? Pair that with a slightly chilled red wine and someone special and you can figure out the rest later.

Provided by Sam Sifton

Categories salads and dressings, appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

4 Yukon Gold potatoes, about 5 ounces each, peeled and quartered lengthwise
2 tablespoons olive oil
Salt and freshly ground pepper
10 ounces bacon, cut into 1-inch pieces
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 shallots, finely chopped
1 cup white wine
1 cup heavy cream, or more if needed
2 cups shredded Gruyère cheese
1 1/2 teaspoons sherry vinegar
1/2 teaspoon Dijon mustard
1 head Belgian endive, leaves separated
4 to 6 cups cleaned, torn arugula or dandelion greens

Steps:

Heat oven to 400 degrees. Place potatoes in a shallow foil-lined roasting pan; drizzle with 1/2 tablespoon olive oil and toss to coat. Sprinkle lightly with salt and pepper and toss. Bake 40 minutes, until tender and crisped, stirring after 20 minutes. Loosely cover with foil; keep warm in low oven.
Meanwhile, fry bacon until crisp. Drain on paper towels.
Make the roux. Melt butter over medium heat. Stir in flour and cook, stirring, for about 10 minutes until the mixture is golden. Reserve.
Combine shallots and wine in a nonreactive saucepan; boil until reduced to 1/3 cup. Reduce heat to medium. Stir in the reserved roux and heavy cream, simmer and stir in cheese, a little at a time, until melted and mixture is smooth. Taste; season with pepper. If necessary, thin with more cream. Keep warm.
Combine remaining oil, the vinegar and mustard in a large bowl. Whisk until blended. Season lightly with salt and pepper. Add warm potatoes, bacon, endive and arugula or dandelion greens; toss to coat.
Ladle fondue into a large bowl and place the salad atop or serve in individual shallow bowls.

Nutrition Facts : @context http, Calories 669, UnsaturatedFat 25 grams, Carbohydrate 25 grams, Fat 52 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 24 grams, Sodium 791 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKPEA AND BLACK BEAN SALAD RECIPE BY TASTY

Chickpea And Black Bean Salad Recipe by Tasty image

Here's what you need: black beans, chickpeas, red onion, cherry tomatoes, fresh parsley, fresh mint, olive oil, apple cider vinegar, lemon juice, salt, pepper, feta cheese

Provided by Tasty

Categories Appetizers

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cans black beans, drained and rinsed
2 cans chickpeas, drained and rinsed
½ red onion, chopped
20 cherry tomatoes, halved
½ cup fresh parsley, chopped
½ cup fresh mint, chopped
¼ cup olive oil
¼ cup apple cider vinegar
¼ cup lemon juice
salt, to taste
pepper, to taste
feta cheese, crumbled, to taste

Steps:

In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint.
In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper.
Pour over the salad and toss to coat.
Top with crumbled feta cheese.
Enjoy!

Nutrition Facts : Calories 631 calories, Carbohydrate 89 grams, Fat 19 grams, Fiber 30 grams, Protein 29 grams, Sugar 12 grams

CHICKEN AND BLACK BEAN CASSEROLE

Chicken and Black Bean Casserole image

This can use leftover chicken or chicken breasts. I usually make it the day after we have roast chicken. The recipe calls for baking, but the ingredients can also be added to a slow cooker and cooked on Low for 7 hours. We serve this with cheese, tortilla chips, sour cream, salsa, black olives, and guacamole.

Provided by KATERS0404

Categories World Cuisine Recipes Latin American Mexican

Time 1h10m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1 medium onion, sliced
2 chicken breasts, cut into 2 inch pieces
1 (16 ounce) can stewed tomatoes, undrained
1 (8 ounce) package black beans, cooked and drained
2 ounces green chile peppers, diced
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
½ cup uncooked white rice

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 65.2 g, Cholesterol 51.2 mg, Fat 9.2 g, Fiber 10.8 g, Protein 28.9 g, SaturatedFat 4.5 g, Sodium 328.9 mg, Sugar 7.1 g

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

Ingredients

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, 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

Ingredients

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, CORN & CHICKEN SALAD

Black Bean, Corn & Chicken Salad image

Delicious salad that can be served warm or cold. I serve it with olive oil tortillas and sour cream. I think that I found this recipe in a magazine a few years back. Truly delicious, and very healthy.

Provided by Jake and Aimee

Categories One Dish Meal

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

15 1/2 ounces corn, drained. (1 1/2c)
29 ounces black beans, drained and rinsed. (3c)
1/2 cup green onion, chopped. (1/2c)
1 bell pepper, diced. (1c)
3/4 lb cooked chicken breast, cubed. (3c)
3 tablespoons lime juice (2 limes)
1/4 teaspoon ground cumin
salt & pepper
olive oil (optional)
tortilla (optional)

Steps:

Prepare all vegetables.
Dice chicken (I usually cook the chicken while I am preparing the vegetables, then I dice it while it's warm).
In a large bowl, mix all ingredients together.
Let it sit for a few minutes. (The warmth of the chicken will heat the salad and help the flavors to marry quickly. You can let this sit for about 10 mins or put it in the fridge overnight.).
Stir to redistribute the ingredients.
Serve with tortillas (avocado & sour cream go well too.).

Nutrition Facts : Calories 570.9, Fat 9.2, SaturatedFat 2.4, Cholesterol 71.4, Sodium 84.5, Carbohydrate 79.7, Fiber 21.9, Sugar 4.7, Protein 47.8