Grilled Chicken Breast And Bean Salad Recipes

GRILLED CHICKEN BREAST AND BEAN SALAD

Grilled Chicken Breast And Bean Salad image

Provided by Marian Burros

Categories dinner, easy, quick, salads and dressings

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 chicken breast halves, skinned and boned
2 to 3 tablespoons well-seasoned mustard
1 10-ounce package frozen black-eyed peas
32 ounces canned kidney beans, garbanzos and white beans, combined
1 medium-large red onion, finely chopped
2 medium-large ripe tomatoes, coarsely chopped
2 to 3 tablespoons fresh thyme and oregano, chopped
4 sun-dried tomato halves in oil, finely chopped
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
Freshly ground black pepper to taste

Steps:

Heat broiler or prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown. Turn and spread on additional mustard. Cook until done, then cut into narrow strips and place in serving bowl.
Cook peas according to package directions, not more than 15 minutes. Drain.
Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature.

Nutrition Facts : @context http, Calories 683, UnsaturatedFat 13 grams, Carbohydrate 94 grams, Fat 17 grams, Fiber 26 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 991 milligrams, Sugar 9 grams, TransFat 0 grams

BLACK BEAN AND CORN SALAD WITH GRILLED CHICKEN

Black Bean and Corn Salad With Grilled Chicken image

This is a wonderfully colorful and flavorful salad. It was given to me by my friend Mary. If you leave out the chicken it can be a side dish. It can be served as directed, or over a bed of lettuce.

Provided by Barbasol

Categories Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup olive oil
2 tablespoons lemon juice
3 garlic cloves (sliced or minced)
2 tablespoons chopped fresh cilantro
1 tablespoon lemon zest
1/2 teaspoon red pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
8 boneless chicken breast halves
2 (14 1/2 ounce) cans black beans, drained and rinsed
1 (16 ounce) can corn, drained
1/2 cup chopped green onion
1/2 cup chopped red onion
1/2 cup chopped fresh parsley
4 large tomatoes, diced
1/2 cup oil
1/2 cup lime juice
1 1/2 teaspoons ground cumin
salt and pepper

Steps:

Mix marinade ingredients together, and marinate chicken at least one hour, more flavorfull the longer you marinate.
Mix salad ingredients in large bowl, adding oil and lime juice last.
Grill chicken, slice into strips, serve on top of salad.

Nutrition Facts : Calories 833.9, Fat 48.4, SaturatedFat 8.4, Cholesterol 109.8, Sodium 315.7, Carbohydrate 52.8, Fiber 13.2, Sugar 7, Protein 52.1

CAJUN GRILLED CHICKEN WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE

Cajun grilled chicken with lime black-eyed bean salad & guacamole image

Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip - this recipe makes enough for lunch the next day

Provided by Jennifer Irvine

Categories Main course

Time 25m

Number Of Ingredients 19

Ingredients

1 tsp rapeseed oil
½ tsp dried oregano
½ tsp dried thyme
1 tsp smoked or regular paprika
¼ tsp cayenne pepper
1 garlic clove , finely chopped
4 skinless, boneless chicken breasts (each weighing 140g)
200g black-eyed bean from a can, drained (or butter or cannellini beans)
2 tomatoes , deseeded and diced
85g sweetcorn from a can, drained
2 spring onions , trimmed and finely chopped
25g semi-dried tomato in oil from a jar, roughly chopped
zest and juice 1 lime
small handful coriander , finely chopped
1 avocado , stoned and peeled
¼ red chilli , deseeded and finely chopped
½ tbsp olive oil
juice 1 lime
small handful coriander , finely chopped

Steps:

Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.
Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.

Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium

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