Recipe: Black Bean Chicken Salad with Cumin Vinaigrette

I found this recipe and have yet to try it -- but it looks amazing. As with all the recipes I make, I often try to modify them to cut down on fat, salt, etc. This recipe originally had 3/4 cup of olive oil in the dressing -- which added an additional 477 calories to the recipe. I cut the oil down to half a cup, and I encourage you to cut it down further if you want to experiment further.

Ingredients:

• 3-4 boneless, skinless chicken breasts, cooked and cubed
• 1 (15 ounce) can black beans, rinsed and drained
• 1 bunch scallions, chopped
• 1 cup chopped celery
• 1/2 cup extra virgin olive oil
• 1/2 cup lemon juice
• 2 tsp Dijon mustard
• 2 tsp ground cumin

To Make:

• Combined cubed chicken, black beans, scallions, and celery
• Mix together olive oil, lemon juice, Dijon mustard, and cumin, and pour over chicken and bean mixture.
• Stir together and chill for at least an hour before serving

Serves: 8

Each Serving: 281 calories, 10 g carbs, 16 g fat, 24 g protein