Saturday, February 16, 2013

Chicken and Black Bean Salad

I want to get in the habit of eating more salads for dinner. And not a normal side salad of some lettuce, a few tomatoes, and bottled dressing. Being struck by that crazy idea this morning I was inspired to make this salad for dinner tonight. Success. Although I wish I had some avocado handy because it would have made this tasty salad even tastier.

Serves 2 as a meal

  • 10 ounces boneless chicken breast
  • 2 Tbl spns lime juice
  • 1 tsp olive oil
  • black pepper
  • salt
  • parsley

  • 7-8 ounces black beans (about half a normal 15 ounce can)
  • 2 large bowls of chopped lettuce (I used romaine)
  • diced tomatoes
  • diced cheddar cheese

  • 2 fajita size flour tortillas cut into short strips
  • olive oil
  • salt

  • 2 Tbl spns lime juice
  • 2 Tbl spns olive oil
  • 2 tsp sugar
  • 3 garlic cloves
  • 1 serrano pepper
  • parsley
  • black pepper
  • salt

Heat oven to 300 F
Place chicken breast in a oven proof dish (with lid).
Season chicken with the lime juice, olive oil, salt, pepper, and parsley.
Roast for about 1.5 hours covered.
Remove lid and pour black beans in with chicken.
Place back in oven for about 30 minutes.

During this time stir fry the tortilla strips until they're browned and slightly crispy.
Place on towel to drain and season with salt.

Chop lettuce, tomato, and cheese and place in bowl.

Place all ingredients for dressing in blender until smooth.

Shred or dice the warm chicken and place on salad.
Spoon on some black beans.
Top with the tortilla strips.
Toss in dressing.

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