Chicken and Black Bean Salad

This is a great make-ahead recipe for lunch at work. Have this chicken and black bean salad ready in just 25 minutes!


4 servings


1 (1 pound) package 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 (15 ounce) can 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 ounce)
1/2 cup honey Dijon dressing


Sprinkle both sides of chicken breasts with salt and pepper; cut into strips.

In 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.

Just 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.

Estimated Time

Preparation/Total Time: 25 minutes

Additional Information

To make ahead for lunch at work: Keep your salad fresh by making it upside down! Add the dressing to the bottom of your salad container first. Then top with chicken, cheese, green onions, carrot, beans and lettuce. When you're ready to eat, keep the lid on the container, turn it over and shake it. Your salad will be freshly tossed and ready to enjoy. (Don't forget to pack a fork.)

Nutritional Information

Amount per serving: Calories 480 (Calories from Fat 170), Total Fat 18 g (Saturated Fat 7 g, Trans Fat 0 g), Cholesterol 100 mg; Sodium 1620 mg; Total Carbohydrate 36 g (Dietary Fiber 13 g, Sugars 9 g), Protein 43 g; Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 4 Vegetable; 5 Lean Meat; 1/2 Fat; Carbohydrate Choices: 2 1/2

Recipe Courtesy Of

Betty Crocker

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