Wednesday, March 28, 2012

A Week of Salads: Chicken and Black Bean Salad


I can't believe it's Wednesday already! The week is rolling right along. I fit in time for a workout today and did some circuit training consisting of a cardio rep (elliptical), crunches on the stability ball, planks, squats, and some arm exercises. I repeated the circuit 3 times and I was exhausted! I'm obviously out of shape, I've got work to do.

It was Night 3 of A Week of Salads. On deck was the salad I was supposed to make last night, Chicken and Black Bean Salad.


It's salad with a decidedly Mexican flair. Grilled chicken, black beans, and chopped green peppers and tomatoes. And like last night, there's lettuce under there somewhere.


The vinaigrette is so different than other dressings and gives the salad tons of flavor. It actually uses chopped tomatoes in the dressing, something I don't see a lot in other recipes. It's also supposed to have fresh cilantro in the dressing, however the cilantro at the grocery store was less than inspiring. I added a pinch of coriander instead and didn't regret it!

I'm already feeling better from the healthier eating this week. A good start to Project Bikini Season :)


Ingredients:
1 large boneless skinless chicken breast
Drizzle of olive oil
Taco Seasoning
4 cups romaine lettuce, chopped
1 large tomato, chopped
1 green pepper, chopped
1 (15-oz) can of black beans, washed and drained
1/4 cup tomato, diced
2 tbsp olive oil
1 tbsp cider vinegar
Zest of 1 lime
1 tbsp lime juice
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp ground coriander
1 garlic clove, chopped
Fresh grated cheddar cheese (garnish)
Crumbled tortilla chips (garnish)

Directions:
1. Drizzle olive oil over chicken, then rub chicken with Taco Seasoning.  Let rub sink into chicken for 1 hour. Heat grill over medium high heat and grill chicken for 12-15 minutes, or until done. Remove from grill and let rest for at least 5 minutes. Roughly chop chicken and set aside.
2. In a large mixing bowl, combine romaine lettuce through black beans. Add chicken to mixing bowl.
3. In a food processor, combine diced tomato through garlic. Pulse until mixture is smooth. Drizzle dressing over salad, toss to combine.
4. Place salad on a plate and garnish with fresh grated cheddar cheese and crumbled tortilla chips.
5. Inhale :)

*Recipe adapted from Cooking Light*

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