This is a great make-ahead recipe for lunch at work. Have this chicken and black bean salad ready in just 25 minutes!
Chicken and Black Bean Salad
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 11
Ingredients
- 1 package (1 lb) boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil or vegetable oil
- 8 cups torn leaf lettuce (1 medium head)
- 1 can (15 oz) black beans, drained, rinsed
- 1 pint grape tomatoes, cut in half (about 2 cups)
- 1 large carrot, sliced (1 cup)
- 8 green onions, chopped
- 1 cup finely shredded Mexican cheese blend (4 oz)
- 1/2 cup honey Dijon dressing
Instructions
-
Step1Sprinkle both sides of chicken breasts with salt and pepper; cut into strips.
-
Step2In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in chicken; cook 3 to 5 minutes or until golden brown. Turn chicken strips over; cook 3 to 4 minutes longer until chicken is no longer pink in center. Transfer to paper towel-lined plate.
-
Step3Just before serving, on each of 4 plates, layer one-fourth of lettuce, beans, tomatoes, carrot, green onions, cheese and chicken. Drizzle each salad with 2 tablespoons dressing.
Nutrition
480
Calories
18g
Total Fat
43g
Protein
36g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 480
- Calories from Fat
- 170
- Total Fat
- 18g
- 28%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 0g
- Cholesterol
- 100mg
- 33%
- Sodium
- 1620mg
- 67%
- Potassium
- 1190mg
- 34%
- Total Carbohydrate
- 36g
- 12%
- Dietary Fiber
- 13g
- 53%
- Sugars
- 9g
- Protein
- 43g
% Daily Value*:
- Vitamin A
- 150%
- 150%
- Vitamin C
- 45%
- 45%
- Calcium
- 35%
- 35%
- Iron
- 30%
- 30%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 4 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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