Chicken and Black Bean Salad

 

1

package (1 lb) boneless skinless chicken breasts

1

teaspoon salt

1

teaspoon pepper

1

tablespoon olive oil or vegetable oil

8

cups torn leaf lettuce (1 medium head)

1

can (15 oz) black beans, drained, rinsed

1

pint grape tomatoes, cut in half (about 2 cups)

1

large carrot, sliced (1 cup)

8

green onions, chopped

1

cup finely shredded Mexican cheese blend (4 oz)

1/2

cup honey Dijon dressing

• 1 Sprinkle both sides of chicken breasts with salt and pepper; cut into strips.
• 2 In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in chicken; cook 3 to 5 minutes or until golden brown. Turn chicken strips over; cook 3 to 4 minutes longer until chicken is no longer pink in center. Transfer to paper towel-lined plate.
• 3 Just before serving, on each of 4 plates, layer one-fourth of lettuce, beans, tomatoes, carrot, green onions, cheese and chicken. Drizzle each salad with 2 tablespoons dressing.