Caribbean Chicken And Black Bean Salad Recipes

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.

CARIBBEAN CHICKEN AND BLACK BEAN SALAD

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.

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.

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.

CARIBBEAN CHICKEN SALAD

Steps:

• Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
• In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
• In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
• Preheat the grill for high heat.
• Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
• Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

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.

LAYERED CARIBBEAN CHICKEN SALAD

Steps:

• In 3-quart glass trifle bowl, layer lettuce, chicken, black beans, tomatoes and mangoes.
• In jar with tight-fitting lid, shake dressing ingredients. Drizzle over salad; serve immediately. Or, cover and refrigerate salad and dressing separately up to 4 hours; drizzle salad with dressing just before serving.

CARIBBEAN CHICKEN AND BLACK BEANS

Steps:

• Coat a skillet with nonstick cooking spray. Sprinkle pepper on chicken and cook in skillet over medium heat for 3-5 minutes, so that the surfaces have a nice brown color and are no longer opaque. Remove the chicken to a plate and return the pan to heat.
• In the same skillet, heat olive oil. Add onion . If the pan become dry, add 2 tablespoons of broth to skillet. Cook for 5-6 minutes or until onion is soft, stirring frequently. In the last minute of cooking, add the garlic.
• Add tomato sauce, remaining broth and rum to skillet and mix well. Add green and/or red pepper, reserved chicken and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, 15 min or until chicken is tender and liquid has thickened.
• Stir in beans and heat another 2-3 minutes Place rice on large platter and top with chicken and bean mix.

CARIBBEAN CHICKEN SALAD

Steps:

• Whisk lime juice, honey, vinegar, garlic, salt, and pepper. Drizzle in oil, whisking until thickened.
• Place 1/4 c dressing in a shallow dish. Add chicken and marinate, covered, in fridge for 1 hour.
• Heat grill to medium and oil rack. Grill Chicken for 6 minutes per side, until cooked through, or broil for 5 min per side.
• Cool slightly, then cut into 1/2"-thick slices.
• Put remaining ingredients and chicken into a bowl. Drizzle with remaining dressing.
• Optional: Stuff salad into pitas and serve!

CARIBBEAN BLACK BEAN SALAD

Steps:

• Place the black beans in a large saucepan. Add the ham hocks, bay leaf, coriander seeds, cumin seeds, chili flakes and cinnamon. Add cold water to cover. Simmer gently over medium heat until the beans are tender, about 45 minutes. Remove the ham hocks. Set aside to cool. Drain the beans and rinse under cold running water until chilled. Set aside.
• Combine the lime juice and Sherry vinegar in a large glass or ceramic bowl. Whisk in the olive oil. Season with the salt and pepper. Set aside. Pull the ham off the hock, discarding the bone and fat. Mince the meat and add it to the salad bowl. Add the beans and coriander leaves. Toss to combine. Season to taste with additional salt and pepper.

CARIBBEAN CHICKEN AND BLACK BEAN SALAD

Steps:

• Prepare Spicy Lime Dressing. Toss remaining ingredients except lettuce in large bowl. Pour dressing over salad toss. Serve on lettuce.1 Serving: Calories 445 (Calories from Fat 205) Fat 23g (Saturated 5g) Cholesterol 60mg Sodium 630mg Carbohydrate 40g (Dietary Fiber 10g) Protein 29g% Daily Value: Vitamin A 10% Vitamin C 32% Calcium 10% Iron 24%Diet Exchanges: 2 starch, 2 1/2 Medium-Fat Meat, 2 Vegetable, 1 fatBetty's TipYou'll get the most juice from a lime or lemon if you roll it on the counter or microwave on high 10 seconds before cutting.

CARIBBEAN CHICKEN AND BLACK BEAN SALAD

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.

CARIBBEAN CHICKEN AND BEAN SALAD

Steps:

• Mix 2 Tbsp. dressing, allspice, cumin and pepper until blended. Brush mixture evenly on chicken.
• Heat nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165ºF). Cut into thirds.
• Arrange chicken, beans and avocado on individual salad plates or platter. Top with cheese; drizzle with remaining dressing.

CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD

Steps:

• Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
• Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
• Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.