Caribbean Chicken and Black Bean Salad

Fresh, colorful veggies join spiced-up chicken and canned black beans in this flavor-packed salad. MORE+ LESS-

By Betty Crocker Kitchens

August 14, 2006

Spicy Lime Dressing

1/4

cup lime juice

tablespoons olive or vegetable oil

tablespoon honey

1/2

teaspoon chili powder

1/4

teaspoon ground cumin

1/4

teaspoon salt

to 3 drops red pepper sauce

cups cut-up cooked chicken

1/4

cup chopped fresh cilantro

large tomato, chopped (1 cup)

medium avocado, peeled and chopped

small yellow summer squash, chopped

can (15 oz) Progresso™ black beans, drained, rinsed

Leaf lettuce

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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.

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.
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.