Black Bean Chicken Salad With Creamy Cilantro Pesto Dressing Recipes

BLACK BEAN-CHICKEN SALAD WITH CREAMY CILANTRO PESTO DRESSING

Steps:

• Prepare Creamy Cilantro Pesto Dressing. Heat oil in 10-inch skillet over medium- high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Toss chicken, chili powder and garlic salt; set aside.
• Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix pasta, chicken, dressing, tomato and beans.

MEXICAN CHICKEN AND BLACK BEAN SALAD

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.

BLACK BEAN-CHICKEN PASTA SALAD WITH CREAMY CILANTRO DRESSING

Steps:

• Prepare dressing. Heat oil in a large skillet over medium-high heat.
• Cook chicken in hot oil for 6-8 minutes , stirring occasionally, until no longer pink in th center. Toss chicken, chili powder, garlic and salt. (add more seasonings to taste if you wish) Set chicken aside.
• Cook and drain pasta as directed on package. Rinse with cold water.
• Mix pasta, chicken,dressing, tomato and beans. Enjoy!
• Creamy Cilantro-Pesto Dressing.
• 1 1/2 cups chopped cilantro (3/4 cup dried).
• 1/2 cup shredded Parmesan cheese.
• 1/3 cups pine nuts.
• 1/3 cup olive oil.
• 1/4 cup whipping cream **.
• 1 teaspoons grated lemon peel.
• 1 TBSP.lemon juice ***.
• 1/8 teaspoons ground red pepper.
• 2 cloves garlic.
• Place all above ingredients in a food processor or blender.
• Cover and process until smooth.

BLACK BEAN SALAD WITH LIME-CILANTRO VINAIGRETTE

Steps:

• Combine all ingredients, except avocados, in a large bowl and mix well. Toss with desired amount of dressing.
• Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.
• Serve at room temperature.

BLACK BEAN CHICKEN SALAD

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.

CHICKEN AND BLACK BEAN SALAD

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.

CHICKEN, RICE, AND BLACK-BEAN SALAD

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.