Black Bean-Chicken Salad with Creamy Cilantro Pesto Dressing

Black Bean-Chicken Salad with Creamy Cilantro Pesto Dressing

Main-dish salad ready in 20 minutes! Serve this tossed chicken mixed with pasta, creamy cilantro pesto dressing, tomato and beans.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (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;
*Percent Daily Values are based on a 2,000 calorie diet.