Black Bean Chicken Taco Salad

 

 

Black Bean Chicken Taco Salad

 

3 chicken breast halves, or about 4 cups cooked chicken

8-10 cups chopped Romaine lettuce

1 15 oz. can black beans, drained and rinsed

2-3 tomatoes, chopped

1/2 red onion, chopped

1/2 bunch cilantro, chopped

Cheddar or Jack cheese, grated

1 lime (half for chicken, half for dressing)

Tortilla chips

 

Creamy Cilantro Lime Dressing:

1 cup buttermilk

1 cup mayonnaise

1/2 bunch cilantro, washed and chopped

1 Tablespoon Taco seasoning

juice from half of one lime

1/2 teaspoon garlic salt

fresh ground pepper

 

Lower in fat, Cooking Light recipe:

Lime Vinaigrette:

1/2 cup chopped seeded tomato

1/2 cup chopped cilantro

4 tablespoons olive oil

2 tablespoons Cider Vinegar

2 teaspoons lime rind, grated

2 tablespoons fresh lime juice

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon pepper

1 garlic clove, chopped

4 Tablespoons mayo (optional, but necessary in my opinion)

 

Season chicken with salt and pepper, squeeze juice from lime onto chicken. Cook in oven under broiler for about 8-10 minutes, depending on thickness of meat. Remove, and let cool, then slice and set aside. If the weather is nice enough , grilling this on the bbq is best.

Combine salad ingredients into large bowl. Toss with cooled chicken. Add desired amount of cheese and tortilla chips.

For dressing, combine all ingredients into blender or bowl, and whisk or blend until smooth.