Jul 15, 2008

Chicken & Black Bean Salad

This salad is so good, you don't really need to serve it with anything else! I love this and a lemonrita drink (recipe below) It feels like I am eating out at a great mexican resturant

2 large limes
1 can 916 oz.) black beans, drained, and rinsed
1 large tomato cored, and sliced (that means NO seeds)
1/2 medium red onion diced
1/2 cup fresh cilantro leaves
2 1/2 TBSP vegetable oil, divided
1 tsp. sugar
1/2 tsp. hot pepper sauce (Tobasco or any other of your choice)
1 pound of chicken breasts, cut into strips, with fat trimmed off
1 tsp. chili powder

1-Grate 1 tsp. lime peel; squeeze 1/2 cup juice
2-I n a large bowl, combine black beans, tomato, onion and cilantro leaves; set aside
3-In a small bowl whisk lime peel, lime juice, 1 Tbsp. vegetable oil, sugar and hot pepper sauce; set aside
4- In a large skillet, cook chicken pieces in remaining 1 1/2 Tbsp. oil and chili powder over medium heat about 6 minutes, or until you can't see anymore pink, stirring frequently. Remove to plate; refrigerate to cool.
5-Combine cooled chicken mixture, bean mixture,and lime dressing in a bowl, toss well to coat.

*Tip: This recipe is good for 4-6 servings. I usually add more chicken though. And if you wish, shred up some romaine lettuce and toss it into the salad after it has cooled.

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