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Chicken and Black Bean Salad with Creamy Cumin Lime Dressing
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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.
More Recipes from Cynthia @ Whole Food | Real Families
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