Black Bean-Chicken Salad with Creamy Cilantro Pesto Dressing

  • Prep 20 min
  • Total 20 min
  • Servings 6

Ingredients

  • 2 teaspoons olive or vegetable oil
  • 1 pound boneless, skinless chicken breast halves, cut into 1/2-inch strips
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic salt
  • 2 cups uncooked rigatoni pasta (6 ounces)
  • 1 large tomato, chopped (1 cup)
  • 1 can (15 ounces) black beans, rinsed and drained

Creamy Cilantro Pesto Dressing

  • 1 1/2 cups chopped fresh cilantro
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup pine nuts
  • 1/3 cup olive or vegetable oil
  • 1/4 cup whipping (heavy) cream
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 cloves garlic

Steps

  • 1
    Prepare Creamy Cilantro Pesto Dressing. Heat oil in 10-inch skillet over medium- high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Toss chicken, chili powder and garlic salt; set aside.
  • 2
    Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix pasta, chicken, dressing, tomato and beans.

  • Cilantro is similar to parsley, but the flavor is much more pungent, making a flavorful pesto. Cilantro is now readily available in the produce section of your grocery store year-round.
  • Method for Creamy Cilantro Pesto Dressing: Place all ingredients in food processor or blender. Cover and process until smooth.

Nutrition Facts

Serving Size: 1 Serving
Calories
545
Calories from Fat
235
Total Fat
26g
Saturated Fat
6g
Cholesterol
60mg
Sodium
370mg
Total Carbohydrate
54g
Dietary Fiber
7g
Protein
31g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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