Southwestern Chicken & Black Bean Salad

Kathy Williams

By
@KMW2013

I found the bean salad in a weight watchers cook book. I only changed a few ingredients for my taste. Serve with tortilla chips if you like.


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Serves:

6-8

Prep:

1 Hr

Cook:

10 Min

Method:

Stove Top

Ingredients

1 can(s)
black beans rinsed and drained
1 c
roasted red peppers diced
1/2 c
corn kernels cooked
1/2
red onion finely chopped
4
scallions finely chopped
1
jalapeno pepper seeded, deviened, finely chopped
1 Tbsp
southwest seasoning
2 clove
garlic, minced
juice of 1 lime, small
1 tsp
fennel, ground
1/2 tsp
salt
fresh ground pepper to taste
4-8
chicken breast, thighs
2 Tbsp
southwest seasoning
2 Tbsp
olive oil
salad greens
guacamole
salsa
low fat sour cream
low fat cheddar cheese

Directions Step-By-Step

1
BEAN SALAD:
In a large glass bowl combine the first 12 ingredients. Toss to combine. Cover and let stand for at least a hour.
2
Mix oil and southwest seasoning in a small bowl. Brush mixture on one side of chicken. Heat a skillet or non-stick pan to medium heat. Add chicken seasoned side down and cook for 4-5 minutes. Meanwhile brush the rest of the seasoning/oil mixture on the other side of chicken.
Cook until chicken is done. Cool and slice into bite size pieces.
3
Assembly: On individual plates or bowls add a layer of salad greens, 1/4 cup of bean salad, and chicken. Add guacamole, salsa, sour cream and cheese.

About this Recipe

Course/Dish: Chicken, Chicken Salads
Main Ingredient: Chicken
Regional Style: Southwestern
Hashtags: #Bean-Salad, #chicken