Black Bean Chicken Pasta Salad With Creamy Cilantro Dressing Recipes

BLACK BEAN-CHICKEN SALAD WITH CREAMY CILANTRO PESTO DRESSING

Steps:

• Prepare Creamy Cilantro Pesto Dressing. Heat oil in 10-inch skillet over medium- high heat. 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.
• Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix pasta, chicken, dressing, tomato and beans.

BLACK BEAN CHICKEN SALAD

Steps:

• In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.

CREAMY SOUTHWEST RANCH PASTA SALAD RECIPE

Steps:

• Place a large pot of salted water over high heat. Cook the pasta according to the package instructions, then drain and set aside to cool.
• Meanwhile chop all necessary ingredients.
• Set out a large salad bowl. Add in the cooked pasta, black beans, tomatoes, corn, chopped bell pepper, onion, cilantro, olives, and jalapeno.
• In a separate bowl (or measuring pitcher) combine the ranch dressing, lime juice, chili powder, and cumin. Mix well. Then taste, and salt and pepper to taste.
• Mix the dressing into the pasta salad and gently stir until well coated.
• Cover and chill for at least 1 hour. (Allowing the pasta salad ingredients to rest with the dressing longer creates a better overall flavor.)

BLACK BEAN-CHICKEN PASTA SALAD WITH CREAMY CILANTRO DRESSING

Steps:

• Prepare dressing. Heat oil in a large skillet over medium-high heat.
• Cook chicken in hot oil for 6-8 minutes , stirring occasionally, until no longer pink in th center. Toss chicken, chili powder, garlic and salt. (add more seasonings to taste if you wish) Set chicken aside.
• Cook and drain pasta as directed on package. Rinse with cold water.
• Mix pasta, chicken,dressing, tomato and beans. Enjoy!
• Creamy Cilantro-Pesto Dressing.
• 1 1/2 cups chopped cilantro (3/4 cup dried).
• 1/2 cup shredded Parmesan cheese.
• 1/3 cups pine nuts.
• 1/3 cup olive oil.
• 1/4 cup whipping cream **.
• 1 teaspoons grated lemon peel.
• 1 TBSP.lemon juice ***.
• 1/8 teaspoons ground red pepper.
• 2 cloves garlic.
• Place all above ingredients in a food processor or blender.
• Cover and process until smooth.

MEXICAN CHICKEN AND BLACK BEAN SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.
• Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
• Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.

CREAMY CILANTRO DRESSING

Steps:

• Whisk all ingredients together in a bowl. Chill. Makes 1 ¼ Cups.