If you’re looking to lighten up your meals with less meat, this main dish Southwest chicken and black bean salad fits the bill.
It has just the right balance of meat, vegetables and beans tossed with a sweet ‘n smoky vinaigrette.
Southwest chicken and black bean salad recipe
1 pound boneless skinless chicken breast halves
1/4 cup plus 2 tablespoons oil, divided
6 teaspoons McCormick Perfect Pinch Salt Free Southwest Sweet ‘n Smoky Seasoning
2 tablespoons lime juice
1 can (15 ounces) black beans, drained and rinsed
1 cup grape tomatoes, halved
1 cup thawed frozen corn
1/3 cup chopped red onion
1 package (10 ounces) torn Romaine lettuce
Brush chicken with 2 tablespoons of the oil. Sprinkle with 2 teaspoons of the seasoning.
Broil or grill over medium heat 6 to 8 minutes per side or until cooked through. Cut chicken into thin strips.
Mix remaining 1/4 cup oil, lime juice and remaining 4 teaspoons Seasoning in large bowl. Add chicken, beans, tomatoes, corn and onion; toss until well coated.
Divide lettuce among 6 plates. Top with chicken mixture.
Nutrition information (per serving)
Calories: 333 Cholesterol: 49mg
Sodium: 190mg Protein: 23g
Total Fat: 17g Fiber: 5g Carbohydrate: 22g