Recipes

ROAST CHICKEN & BLACK BEAN SALAD
  • Ingredients
  • 2 (6 ounce) chicken breast halves, skin removed
  • 1 large red bell pepper
  • Olive oil cooking spray
  • 1 (14-1/2 ounce) can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 2 green onions, sliced
  • 4 cups mixed lettuce greens
  • DRESSING:
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey
  • 1 teaspoon minced Chipotle chilies in adobo sauce
Directions
  1. Wash and dry the chicken breasts
  2. Cut the red pepper in half and remove all seeds and membrane
  3. Spray the Flat Standard Basket with the olive oil cooking spray as well as both sides of the chicken and peppers
  4. Place both cnicken and peppers in the basket leaving space between the pieces
  5. Rotate for 35 to 40 minutes or until chicken is browned and cooked through
  6. Remove and let chicken and peppers cool
  7. Peel peppers and dice
  8. Remove skin from chicken and dice meat
  9. Toss peppers and chicken with black beans, corn and green onions
  10. Cover and refrigerate until serving time. At serving time, make the dressing by whisking all the ingredients together
  11. Pour dressing over the chicken mixture and toss to coat
  12. To serve, divide lettuce evenly among four serving plates and top with chicken mixture.


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