The Pioneer Woman Tasty Kitchen
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Chicken and Black Bean Salad with Creamy Cumin Lime Dressing

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Level: Easy

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Description

Easy and fast. This salad makes a spectacular lunch for company. Or in my case, it fills up a starving teenager when she’s too hungry to wait for me to cook.

Ingredients

  • FOR THE SALAD:
  • 2  Chicken Breasts, Cooked And Diced (or More Based On Hunger!)
  • 8 cups Mixed Salad Greens
  • 1 can (15 Oz. Size) Organic Black Beans, Drained
  • 1  Cucumber, Diced
  • 1 pint Small Variety Tomatoes, Sliced In Half
  • ½ cups Pepitas
  • FOR THE DRESSING:
  • ½ cups Plain Greek Yogurt
  • 1 teaspoon Cumin
  • ½  Lime, For Juicing
  • 2 Tablespoons Maple Syrup (or To Your Desired Level Of Sweetness)
  • ½ teaspoons Kosher Salt

Preparation

Divide chicken, salad greens, black beans, cucumber, tomatoes and pepitas between 4 bowls.

Place dressing ingredients in a canning jar. Screw on the lid and shake until it all combines evenly. Adjust maple syrup and salt to taste. (You can also do this the old fashioned way with a bowl and a whisk!)

Top the salad with the dressing and enjoy!

Note: This recipes assumes you have baked chicken breast. If you don’t, just sprinkle chicken breasts with salt and pepper and pop them in the oven at 350 F for 25-30 minutes or until the juices run clear.

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