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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.

5 comments:

  1. This sounds good! I normally just make basil pesto, but I'll have to give it a try with cilantro.

    Thanks for sharing on Foodie Friends Friday!

    -mandi
    http://mommys-love.blogspot.com

    ReplyDelete
    Replies
    1. Hi Mandi,

      Thanks for checking out my recipe! The dressing for this recipe is especially good and I have decided to make it to use with all sorts of recipes. Hope you like it!

      Delete
  2. Looks really good Paula! Thanks for sharing on Foodie Friends Friday! Don't forget to VOTE on Sunday!

    ReplyDelete
  3. Looks good Paula! Thanks for sharing on Foodie Friends Friday! Don't forget to VOTE on Sunday!

    ReplyDelete