Tuesday, July 24, 2012
Recipe Tuesday-Black Bean Chicken Salad
Even though the temperatures here on the mountain have cooled a bit, it still can be too warm in the afternoon to put the stove on, so I have found some wonderful "put together ahead of time" recipes to keep me out of the kitchen during the heat of the day.
This recipe is especially easy because I made extra chicken last night and all I really had to prepare was the dressing and the pasta.
First the dressing, combine 1 1/2 C Chopped Cilantro with, 1/2 C Shredded Parmesan Cheese, 1/3 C Pine Nuts, 1/3 C Olive or Vegetable Oil, 1/4 C Heavy Cream, 1 t Lemon Zest, 1 T Lemon Juice, 1/8 t Cayenne Pepper, and 2 Clove Garlic, Minced.
Chop or shred 1 LB. of Cooked Boneless Skinless Chicken Breasts and set aside.
Then prepare 6 oz. pasta of your choice according to package directions, I used Mini Rotini but we also like to use Bow Tie or Orecchiette.
Then rinse 1 15 oz. can of Black Beans and set aside.
Combine Pasta, Chicken, Beans and Dressing with 1 Large Tomato (1C), 1 t Chili Powder, and 1/4 t Garlic Salt. Toss well and refrigerate until serving.
I waited to add the tomatoes to each individual plate and them topped each plate with a bit of grated Parmesan cheese. Absolute YUM!
This recipe is featured on Walking on Sunshine and Foodie Friends Friday Linky Party.