Wednesday, March 13, 2013

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.


  • 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

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