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Click below to download : Salads And Dressings - Chicken And Black Bean Salad (Format : PDF)
Salads And Dressings - Chicken And Black Bean Salad
Categories : SaladsAmount Measure Ingredient -- Preparation Method
1/3 Cup olive or veg oil
2 Tbl. lime juice or vinegar
2 Tbl. chopped fresh parsley or cilantro
1-1/2 tsp. sugar
1 garlic clove, minced
1/2 tsp. chili powder
1/2 tsp. salt, optional
1/4 tsp. pepper
1 (15 oz.) can black beans, rinsed and drained
1 (11 oz.) can corn, drained
1 medium sweet pepper, julienned
1/3 Cup sliced green onions
6 Cups torn romaine
1 1/2 Cups cooked chicken strips
In a jar with a tight-fitting lid, combine the first eight ingredients; shake well and set aside.
In a bowl, toss beans, corn, pepper and onions; set aside.
Arrange romaine on individual plates or large platter; top with bean mixture and chicken. Drizzle with dressing.
This is especially good with leftover grilled chicken which has been marinated.
Taste of Home Magazine Feb/Mar 97
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2 to 3 mangos 12 ounces skinless boneless chicken breast halves 1/2 teaspoon curry powder 1/8 teaspoon salt 1/4 teaspoon coarse ground pepper 6 cups torn mixed greens 1/2 medium cantaloupe -- cut in 1" chunks 1 cup halved or sliced strawberries Mango Vinaigrette: 1/4 cup orange juice 3 tablespoons rice vinegar or white wine vinegar 2 teaspoons honey 1 teaspoon Dijon mustard 2 green onions -- thinly sliced Pit, peel and slice mangoes. Measure 1-1/2 cups for use in vinaigrette; set aside remaining slices for salad. Preheat grill.Rinse chicken; pat dry with paper towels. Stir together curry, salt,
Salads And Dressings - Chicken And Fruit Salad With Mango Vinaigrette
2 to 3 mangos 12 ounces skinless boneless chicken breast halves 1/2 teaspoon curry powder 1/8 teaspoon salt 1/4 teaspoon coarse ground pepper 6 cups torn mixed greens 1/2 medium cantaloupe -- cut in 1" chunks 1 cup halved or sliced strawberries Mango Vinaigrette: 1/4 cup orange juice 3 tablespoons rice vinegar or white wine vinegar 2 teaspoons honey 1 teaspoon Dijon mustard 2 green onions -- thinly sliced Pit, peel and slice mangoes. Measure 1-1/2 cups for use in vinaigrette; set aside remaining slices for salad. Preheat grill.Rinse chicken; pat dry with paper towels. Stir together curry, salt,
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2 whole chicken breasts, skinned, boned, cooked and cubed 1/2 cup Italian dressing 1 medium green apple, cubed 1/4 cup thinly sliced celery 1/4 cup sliced almonds, toasted 3 tablespoons raisins 2 avocados, seeded, peeled and cubed 4 pita breads, halved 8 pieces curly greenleaf lettuce Cherry tomatoes, optional Prepare Curried Yogurt Sauce. Marinate chicken in Italian dressing 4 to 8 hours. Stir in apple, celery, almonds and raisins. Add Curried Yogurt Sauce. Gently fold in avocados. Place lettuce in pita halves and fill with chicken mixture. Garnish with tomatoes. Curried Yogurt Sauce: 1 cup plain low-fat yogurt 1/2 to 1
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