SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
CHICKEN CORN BLACK BEAN SOUP
This was so delicious. I couldn't get over how quick and easy it was with such a well blended flavor. My husband tried to go back for a 3rd bowl but I put it up so we could have leftovers for the next day. If you like it a little thicker, stir a couple tablespoons of cornstarch into cold water and whisk into boiling soup for a couple minutes to thicken. Personally, the sour cream, cheese and chips thickened it enough for me. Hubby went back for seconds so he ate it too quick to even notice. Top with blue corn tortilla chips, sour cream, and shredded Mexican-style cheese.
Provided by Stacy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.
Nutrition Facts : Calories 266 calories, Carbohydrate 42.5 g, Cholesterol 19.8 mg, Fat 5.7 g, Fiber 8.8 g, Protein 14.5 g, SaturatedFat 1.3 g, Sodium 2514.4 mg, Sugar 7.6 g
SOUTHWEST CHIPOTLE CHICKEN SALAD
This Southwest Chipotle Chicken Salad is a perfect, fresh option for lunch or dinner and will be a hit with everyone.
Provided by Charbel Barker
Number Of Ingredients 17
Steps:
- To make the dressing, combine all of the ingredients in a blender and blend until smooth. Pour into a container and refrigerate.
- To prepare the roasted corn, heat the corn over medium heat with olive oil and cook until they reach your desired color. Set aside and let cool.
- Form the salad starting with a bed of lettuce and then adding the chicken, the corn, the beans, the avocado, the tomatoes, the cheese, and finally the dressing.
BLACK BEAN CHICKEN SALAD
A refreshing mix of beans, garden veggies and chicken is tossed with a light lime vinaigrette in this satisfying salad that's sure to be a winner on hot summer days! Jean Ecos of Harland, Wisconsin shared the recipe.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 672mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 10g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN, BLACK BEAN, AND CORN SALAD WITH CHIPOTLE MAYONNAISE
Make and share this Chicken, Black Bean, and Corn Salad With Chipotle Mayonnaise recipe from Food.com.
Provided by BennyMade
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl toss together black beans, corn, chicken, cilantro, and red pepper. Set aside.
- In a small bowl stir together yogurt and chipotle mayonnaise and stir sauce into chicken mixture until well combined. Chill, covered, 1 hour for flavors to develop.
- Serve in avocado halves.
- Mince chipotle chile to a paste with 1/2 teaspoon of adobo sauce.
- In a bowl stir all ingredients together until combined well. Sauce may be made 1 week ahead and chilled, covered.
Nutrition Facts : Calories 672, Fat 34.6, SaturatedFat 6.1, Cholesterol 141.5, Sodium 506.3, Carbohydrate 37.3, Fiber 12, Sugar 5.4, Protein 55.6
CHICKEN AND BLACK BEAN SALAD
Here in California, we cook out year-round. I grill extra chicken specifically for this quick meal. It's so colorful and fresh-tasting that even our kids love it. -Cindie Ekstrand, Duarte, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the first eight ingredients; set aside. , In a large bowl, toss the beans, corn, red pepper and onions; set aside., Arrange romaine on individual plates; top with bean mixture and chicken. Drizzle with dressing; garnish with cilantro if desired.
Nutrition Facts : Calories 259 calories, Fat 14g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 519mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges
BLACK BEAN AND CORN SALAD
Healthy and perfectly refreshing! It's a simple salad jam packed nutritious black beans, fresh vegetables like corn, avocado and bell pepper and it's all tossed with a vibrant cilantro lime dressing. Perfect side to chicken, steak or seafood or serve over rice or quinoa.
Provided by Jaclyn
Categories Side Dish
Time 20m
Number Of Ingredients 14
Steps:
- Whisk together all dressing ingredients in a small mixing bowl, season with salt and pepper to taste. Chill until ready to use.
- Add black beans, corn, tomatoes, bell pepper, red onion, avocado and jalapeno to a large bowl.
- Pour dressing over and toss gently to coat with dressing. Serve right away.
Nutrition Facts : Calories 228 kcal, Carbohydrate 25 g, Protein 6 g, Fat 13 g, SaturatedFat 2 g, Sodium 215 mg, Fiber 9 g, Sugar 5 g, ServingSize 1 serving
CHIPOTLE CHICKEN MEXICAN STREET CORN SALAD
This Chipotle Chicken Mexican Street Corn Salad is a celebration of summer corn at it's peak!
Provided by Kari
Time 50m
Number Of Ingredients 26
Steps:
- For the chipotle chicken, combine the chipotle chili powder, onion powder, cumin, and coconut aminos until combined. Add the chicken thighs/breasts and turn to coat them completely. Place a lid on the container, and refrigerate for at least 1 hour, but overnight is more flavorful.
- When you're ready to make the salad, preheat the grill over medium high heat until a temperature between 400-450ºF is reached. Place the ears of corn on the grill and turn every couple of minutes as the sides begin to char. You're looking for a nice dark brown, almost but not black color to be appearing on some of the kernels before you rotate the ear of corn. This whole process takes about 6-8 minutes.
- When the corn is done, remove the ears from the grill, and set them aside to cool a bit. Meanwhile turn the grill down to medium to maintain a temperature of around 350ºF. Grill the chicken, 6-8 minutes per side for your averaged sized chicken thighs, and around 8-12 minutes per side for chicken breasts, (chicken always varies in cooking time because they're never the same size).
- While the chicken grills, add all the ingredients for the street corn salad into a bowl, except for the corn. When the grilled corn is cool enough to handle, stand 1 ear at a time on the cutting board on the flat end. Use a sharp knife to cut the kernels away from the cob, being careful not to cut too deeply into the cob which is tough. Add the kernels to the salad. Mix to combine, taste test and adjust the salt as necessary, and set it aside.
- When the chicken is done, remove it from the grill and set it aside while you finish making the salad.
- In a large serving bowl, add in the romaine, cherry tomatoes, avocado, and optional jalapeno and Cojita cheese.
- To make the cilantro dressing add the cilantro, garlic, and lime juice to the blender. Blend starting on low and working up to speeds 3-4 on a Vitamix. When the mixture is still chunky, start adding in the avocado oil in a thin steady stream with the blender running. Keep blending until all the oil has been added, and the dressing is emulsified. Add sea salt to taste, and blend again just to combine.
- When the chicken has cooled a bit, cut it into strips or bite sized pieces, and add it to the serving bowl. From here you can serve it all separately, or add the street corn salad and cilantro dressing to the serving bowl, and toss before serving.
BLACK BEAN, CORN & CHICKEN SALAD
Delicious salad that can be served warm or cold. I serve it with olive oil tortillas and sour cream. I think that I found this recipe in a magazine a few years back. Truly delicious, and very healthy.
Provided by Jake and Aimee
Categories One Dish Meal
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare all vegetables.
- Dice chicken (I usually cook the chicken while I am preparing the vegetables, then I dice it while it's warm).
- In a large bowl, mix all ingredients together.
- Let it sit for a few minutes. (The warmth of the chicken will heat the salad and help the flavors to marry quickly. You can let this sit for about 10 mins or put it in the fridge overnight.).
- Stir to redistribute the ingredients.
- Serve with tortillas (avocado & sour cream go well too.).
Nutrition Facts : Calories 570.9, Fat 9.2, SaturatedFat 2.4, Cholesterol 71.4, Sodium 84.5, Carbohydrate 79.7, Fiber 21.9, Sugar 4.7, Protein 47.8
MEXICAN CHICKEN SALAD (CHIPOTLE COPYCAT RECIPE)
This delicious Mexican Chicken Salad is a copycat of the hearty and super popular salad from Chipotle. Easy and so tasty!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 31
Steps:
- Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, vinegar, and 2 tablespoons olive oil. Marinate for at least 30 minutes or as long as overnight.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
- Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.
- Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally, until heated. Taste and add salt if needed.
- Make the dressing: Whisk together all dressing ingredients in a jar or bowl.
- Assemble the salad: Place 2 heaping cups of salad greens on each plate. Top with chicken, black beans, fajita veggies, and additional toppings like salsa, sour cream, guacamole, pico, and cheese. Drizzle dressing over each salad.
Nutrition Facts : Calories 496 kcal, Carbohydrate 12 g, Protein 37 g, Fat 33 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 1168 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
BLACK BEAN CORN SALSA
This is a recipe for easy and flavorful Chipotle Black Bean Corn Salsa made with canned beans. A perfect appetizer for that next bowl of corn chips, or a great condiment to serve over flank steak or grilled chicken. Let's take a look.
Provided by Lea Ann Brown
Categories Appetizer Recipes
Time 10m
Number Of Ingredients 15
Steps:
- Mix all ingredients together in a large bowl. All are estimates, nothing has to be exact. Taste, adjust flavors and serve with chips. Or over grilled chicken.
Nutrition Facts : Carbohydrate 10 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 116 mg, Fiber 2 g, Sugar 2 g, Calories 69 kcal, ServingSize 1 serving
MEXICAN STREET CORN BLACK BEAN CHICKEN BAKE
This recipe is inspired by classic Mexican street food, Elote (or Mexican corn on the cob). Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. Amazing, delicious, gluten free Mexican Street Corn Black Bean Chicken Bake.
Provided by Julia
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 F.
- Add chicken breasts to the medium casserole dish. Note: Make sure to use thinly sliced chicken breasts. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts.
- Sprinkle the chicken with salt and chili powder.
- Top the chicken with corn kernels and black beans.
- Sprinkle with more chili powder. Top with crumbled Cotija cheese.
- Bake for about 20-25 minutes or until the chicken is completely cooked through. Remove from heat. Top with chopped green onions.
Nutrition Facts : Calories 541 kcal, Carbohydrate 40 g, Protein 64 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 169 mg, Sodium 647 mg, Fiber 12 g, Sugar 4 g, ServingSize 1 serving
CHICKEN CASSEROLE WITH BLACK BEANS, CORN, AND SALSA
Steps:
- Gather the ingredients.
- Heat oven to 350 F. Lightly grease a 2-quart casserole dish or spray it with cooking cooking spray.
- Season chicken with salt and pepper.
- Combine drained beans, corn, 1 cup of the salsa, chile peppers (if using), and half of the cilantro. Put mixture into prepared baking dish.
- Arrange chicken over bean and corn mixture, then spoon remaining salsa over chicken. Sprinkle with remaining cilantro and top evenly with cheese.
- Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes or until chicken is tender and juices run clear.
Nutrition Facts : Calories 639 kcal, Carbohydrate 55 g, Cholesterol 144 mg, Fiber 15 g, Protein 62 g, SaturatedFat 10 g, Sodium 1968 mg, Sugar 12 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g
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