Grilled Chicken And Black Bean Salad Recipes

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.

BLACK BEAN AND CORN SALAD WITH GRILLED CHICKEN

Steps:

• Mix marinade ingredients together, and marinate chicken at least one hour, more flavorfull the longer you marinate.
• Mix salad ingredients in large bowl, adding oil and lime juice last.
• Grill chicken, slice into strips, serve on top of salad.

BLACK BEAN & MANGO CHICKEN SALAD

Steps:

• Combine ingredients.

SOUTHWESTERN GRILLED CHICKEN SALAD W/TOMATO AND BLACK BEAN SALSA

Steps:

• Trim and then butterfly the chicken breasts by slicing it horizontally almost but not entirely in half. (so you can open it like a book).
• In a small bowl combine the chili powder, coriander, cumin and salt. Rub into both sides of the butterflied chicken breasts and let sit while the grill heats.
• Clean and oil the grill grate. Grill the breast until the edges of the top side are white, about 3 to 4 minutes. Flip and cook until just done, another 2 minutes or so. Remove and let sit for 8 to 10 minutes before slicing.
• In a small bowl or glass jar with a tight lid, combine the olive oil, lime juice, 1 Tbsp of the cilantro, 1/2 tsp salt, a few grinds of pepper and a few shakes of green tabasco . Wish or shake well to combine.
• To make the salsa, combine the black beans, tomatoes, scallion, remaining cilantro and a pinkch fo salt in a small bowl. Add the kernals from a fresh, uncooked sweet corn on the cobb if you want added sweetness. Add 2 Tbsp of the dressing, toss gently and set aside stirring occassionally.
• Put the lettuce in a bowl, season with a little salt and with jsut enough of the dressing to lightly coat - reserve a little to drizzle on the chicken. Arrange the lettuce on dinner plates.
• Slice the chicken breasts very thinly. Pit and slice the avocado. Arrange the chicken, avocado and salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Sprinkle each dish with sesame seeds.
• Enjoy!

CHEF'S SALAD WITH GRILLED CHICKEN AND BLACK PEPPER RANCH

Steps:

• Preheat a gas grill to medium heat (400 to 450 degrees F, or 200 to 230 degrees C) or a grill pan over medium-high heat; oil the grates. Pat chicken dry and sprinkle evenly with 3/4 teaspoon salt.
• Place chicken on the preheated grill and cook, turning occasionally, until a thermometer inserted into the thickest part registers 165 degrees F (74 degrees C), about 15 minutes. Transfer to a cutting board and let rest for 10 minutes before chopping.
• While chicken rests, stir together buttermilk, mayonnaise, sour cream, chives, parsley, dill, black pepper, garlic, and remaining 1/4 teaspoon of the salt in a medium bowl.
• Toss butter lettuce and iceberg in a large bowl or platter. Arrange chicken, cucumber, cheese, tomatoes, avocado, and eggs over lettuce. Drizzle 1/2 of the dressing. Serve with remaining dressing on the side.

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.

GRILLED CHICKEN BREAST AND BEAN SALAD

Steps:

• Heat broiler or prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown. Turn and spread on additional mustard. Cook until done, then cut into narrow strips and place in serving bowl.
• Cook peas according to package directions, not more than 15 minutes. Drain.
• Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
• Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature.

CAJUN GRILLED CHICKEN WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE

Steps:

• Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
• In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
• For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
• Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.
• Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.

GRILLED CHICKEN BREAST WITH BLACK BEANS AND GOAT CHEESE SAUCE

Steps:

• Cover the beans with cold water; either soak them overnight or bring them to the boil. If boiling, boil them for one minute, remove the pan from heat, cover and let sit for one hour.
• Drain the beans and combine them in a pan with the stock, vegetables and seasonings. Bring to a boil, remove any scum and simmer for about one-and-a-half hours, partially covered, until the beans are tender but not mushy. Keep the beans warm while preparing the sauce and chicken.
• Prepare the sauce by simmering the wine and shallots in a saucepan until the liquid is reduced by half. Add the cream and again reduce by half. While the liquid is reducing, preheat the broiler. Pour the liquid into a blender and add the cheese, butter and pepper. Puree until smooth. For a perfectly smooth sauce, strain the liquid. Keep the sauce warm, covered, over very low heat.
• Season the chicken breasts on both sides and grill or broil about four or five minutes per side; do not overcook.
• Slice the breasts and pour the sauce over the slices. Serve with the beans to one side.