Black Bean Chicken Taco Salad

 

 

 

 

 

 

Like most of you out there, my family needs recipes that can be made in 15 minutes, and don’t take lots of off-the-wall ingredients.  Yes, I know I’m a chef, but we like quick and easy sometimes too, and this recipe delivers!

Simply toss together lettuce, black beans, red onion, red pepper, and tomato in a bowl, blend together a quick vinaigrette, top with shredded cheese, precooked chicken, and sour cream, and your set!  Add in some tortilla chips for crunch and you’ve got a meal!

Black Bean and Chicken Taco Salad

Vinaigette:

¼ cup chopped seeded tomato

¼ cup chopped fresh cilantro

2 TBSP olive oil

1 TBSP cider vinegar

1 tsp grated lime zest

1 TBSP fresh lime juice

¼ tsp salt

¼ tsp cumin

¼ tsp chili powder

¼ tsp black pepper

1 garlic clove, minced

Salad:

8 cups chopped iceberg(or iceberg and romaine mix)

1 ½ cups chopped ready to eat chicken breast

1 cup chopped tomato

1 cup chopped bell pepper

1 cup chopped red onion

½ cup shredded cheddar cheese

1 (15oz) can black beans, rinsed and drained

4 cups tortilla chips

To prepare vinaigrette, combine first 11 ingredients in food processor or blender and puree until smooth. To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.  Serves 4.

P.S. Thanks to my husband, Joe for photographing his dinner last night!

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