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Southwest Chicken and Black Bean Salad

If you're looking to lighten up your meals with less meat, this main-dish salad fills the bill. It's just the right balance of meat, vegetables and beans tossed with a sweet and smoky vinaigrette. Skill Level: Intermediate

Community:
20 min Prep
25 min Total
Servings
$1.93
price per Serving

Nutrition Facts

Amount Per Serving
Calories 306
Protein 21.7g
Total Carbohydrates 20.2g
Dietary Fiber 6.2g
Net Carbohydrates 14.0g
Sugar 2.8g
Total Fat 16.2g
Saturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 48.3mg
Sodium 400.0mg
SmartPoints® 5.0

Ingredients

  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 pound boneless skinless chicken breast
  • 2 Tablespoons olive oil, for brushing the chicken
  • 1/4 cup olive oil, for the dressing
  • 2 Tablespoons lime juice
  • 1 1/2 cups canned black beans, drained and rinsed
  • 1 cup halved cherry or grape tomatoes
  • 1 cup frozen corn, thawed
  • 1/3 cup chopped red onion
  • 6 cups romaine lettuce, torn or chopped

Preparation

  1. Mix the chili powder, garlic powder, onion powder, paprika and salt in a small bowl. Set aside.
  2. Brush the chicken with oil for and then sprinkle chicken with a little of the spice mixture.
  3. Broil or grill the chicken over medium heat 6 to 8 minutes per side, or until cooked through.
  4. Cut the chicken into thin strips.
  5. Mix the oil for the dressing, the lime juice and remaining spice mixture in a large bowl.
  6. Add the chicken, beans, tomatoes, corn and onion, then toss until well coated.
  7. Divide the lettuce among plates.
  8. Top with the chicken mixture.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company