Black Bean Chicken Salad With Cilantro Dressing |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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You may serve this in a crispy tostada shell. To make the shells, brush one side of a warmed 6-inch flour tortilla with margarine. Press tortilla, margarine side down in an ungreased 10-ounce custard cup. Bake in a 400 degree oven 10 minutes or until light golden brown. Ingredients:
1 1/2 cups fresh cilantro leaves |
1/2 cup grated parmesan cheese |
1/3 cup pine nuts |
1/3 cup olive oil or 1/3 cup vegetable oil |
1/4 cup whipping cream (heavy) |
1 teaspoon grated lemon peel |
1 tablespoon lemon juice |
1/8 teaspoon ground red pepper (cayenne) |
2 garlic cloves |
2 teaspoons olive oil or 2 teaspoons vegetable oil |
1 lb chicken breast halve, boneless, skinless, cut into 1/2 inch strips |
1 teaspoon chili powder |
1/4 teaspoon garlic salt |
2 cups uncooked penne pasta (6 ounces) |
1 large tomato, chopped (1 cup) |
1 (15 ounce) can black beans, rinsed and drained |
Directions:
1. Prepare Cilantro Dressing by placing all dressing ingredients in food processor or blender. Cover and process until smooth. Set aside.
2. Heat oil in 10-inch skillet over medium-high heat.
3. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Toss chicken, chili powder and garlic salt; set aside.
4. Cook and drain pasta as directed on package. Rinse with cold water; drain.
5. Mix pasta, chicken, dressing, tomato and beans.
6. Serve in tostado shells if desired.
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