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Caribbean Chicken and Black Bean Salad

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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Fresh, colorful veggies join spiced-up chicken and canned black beans in this flavor-packed salad.
Updated Aug 14, 2006
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Ingredients

Spicy Lime Dressing

  • 1/4 cup lime juice
  • 2 tablespoons olive or vegetable oil
  • 1 tablespoon honey
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 to 3 drops red pepper sauce

Salad

  • 2 cups cut-up cooked chicken
  • 1/4 cup chopped fresh cilantro
  • 1 large tomato, chopped (1 cup)
  • 1 medium avocado, peeled and chopped
  • 1 small yellow summer squash, chopped
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • Leaf lettuce

Steps

  • 1
    In tightly covered container, shake all dressing ingredients until well blended.
  • 2
    In large bowl, toss all salad ingredients except lettuce. Pour dressing over salad; toss. Serve on lettuce leaves.

Tips from the Betty Crocker Kitchens

  • tip 1
    Fresh cilantro is actually the leaf of the coriander seed. Coriander--a tiny, round, aromatic spice--is used most often in baking and tastes nothing like its fresh and fragrant cilantro leaves.
  • tip 2
    If you don't have much time, pick up a roasted chicken from the deli. One roasted chicken will yield about 2 to 2 1/2 cups of cut-up chicken.

Nutrition

370 Calories, 19 g Total Fat, 27 g Protein, 31 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
170
Total Fat
19 g
Saturated Fat
4 g
Cholesterol
60 mg
Sodium
500 mg
Potassium
880 mg
Total Carbohydrate
31 g
Dietary Fiber
8 g
Protein
27 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
18%
18%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 Starch; 3 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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