April 15, 2013

Chicken & Bean Salad

I ate mine for lunch, it was the perfect portion!

Makes 2-4 Servings

2 cup - Romain Lettuce
4 - cups Mixed greens (organic)
1 tsp - Fresh Basil

1 can - Pinto beans, drained
1 Tbsp - Fresh Cilantro
6 - White mushrooms, diced
1/8 cup - White onion, diced
1 tsp - Jalapeno pepper, diced
2 dashes hot sauce (if you like hotter food add more)
Pinch of red pepper flakes

2 - 4oz boneless skinless chicken breasts
1/4 tsp - Garlic Powder
1 Tbsp - Light Ranch
1 Tbsp - Fresh Cilantro
Freshly ground pepper

Preheat oven to 350 degrees.

Season the chicken with garlic, Cayenne, paprika, and ground pepper.  Bake for 30 minutes or until no longer pink.  Set aside to let cool.

In a medium pot over medium heat add the pinto beans, onions, mushrooms, red pepper flakes, jalapenos, and cook until it comes to a boil.  Cover with a lid and let simmer for 20 minutes.

Add cilantro to bean mixture and then set aside. Tear the chicken apart and add to a small bowl.  Stir in the ranch and cilantro.

In two large bowls add your lettuce and top with the bean mixture and then the chicken mixture. Enjoy!

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