CAJUN GRILLED CHICKEN WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE
Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip - this recipe makes enough for lunch the next day
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 19
Steps:
- Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
- In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
- For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
- Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.
- Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.
Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium
BLACK BEAN AVOCADO SALSA
This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!
Provided by Dawn Logterman
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g
HONEY-LIME CHICKEN AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: boneless chicken thighs, romaine lettuce, cherry tomato, red onion, avocados, olive oil, salt, garlic, jalapeño pepper, chili powder, honey, lime juice, olive oil, honey, salt, pepper, lime juice
Provided by Robert Broadfoot
Categories Lunch
Yield 2 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine all the ingredients for the chicken marinade.
- Toss in the chicken thighs and marinate for at least one hour.
- In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
- Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.
- Slice cooked chicken thighs and add to the salad bowl.
- In a small bowl, combine all the ingredients for the dressing. Mix well.
- Toss the salad with the dressing and serve immediately.
- Enjoy!
Nutrition Facts : Calories 966 calories, Carbohydrate 62 grams, Fat 67 grams, Fiber 15 grams, Protein 39 grams, Sugar 39 grams
BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE
This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!
Provided by Jennifer Segal
Categories Salads
Time 30m
Yield 6-8
Number Of Ingredients 13
Steps:
- Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.
Nutrition Facts : ServingSize 3/4 - 1 cup, Calories 464, Fat 24 g, Carbohydrate 52 g, Protein 13 g, SaturatedFat 3 g, Sugar 7 g, Fiber 15 g, Sodium 591 mg, Cholesterol 0 mg
HONEY LIME GRILLED CHICKEN SALAD WITH AVOCADO AND MANGO
Delicious summery salad from the Evil Shenanigans cooking blog. Bursting with flavors from the avocado, mango, lime chicken, black beans, cilantro, sesame oil and jalepeno...ENJOY! Note that prep time includes 30 minutes of marinating time.
Provided by Epi Curious
Categories Chicken Breast
Time 1h10m
Yield 2 dinner salads, 2 serving(s)
Number Of Ingredients 19
Steps:
- In a medium bowl whisk together all the ingredients for the salad dressing. Cover and chill for at least an hour.
- In a plastic bag combine the ponzu, lime juice, garlic, and sugar. Add the chicken and allow to marinate at room temperature for thirty minutes.
- Once marinated, grill or broil the chicken until it reaches an internal temperature of 160°F Cover with foil and allow to rest for ten minutes before slicing into strips.
- In a medium bowl combine the avocado, mango, onion, jalapeno, and cilantro. Mix well.
- To serve place the lettuce on a place, then top with black beans and the avocado mango mixture. Drizzle with dressing then top with some sliced chicken.
Nutrition Facts : Calories 1059, Fat 50.9, SaturatedFat 9.3, Cholesterol 108.1, Sodium 885.5, Carbohydrate 122.5, Fiber 17.1, Sugar 81.2, Protein 40.9
GRILLED SPICY LIME CHICKEN WITH BLACK BEAN AND AVOCADO SALAD
Make and share this Grilled Spicy Lime Chicken With Black Bean and Avocado Salad recipe from Food.com.
Provided by lik2fish
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat grill.
- Whisk lime juice, cilantro, olive oil, chilies, Adobo sauce, honey, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in small bowl.
- Toss chicken with 1/4 cup lime juice mixture in separate large bowl.
- Season with salt and pepper.
- Marinate chicken in refrigerator while grill continues to preheat.
- Toss black beans, scallions, red pepper, and avocado with 1/4 cup lime juice mixture in serving bowl.
- Season with salt and pepper to taste.
- Grill chicken over very hot fire until well browned on both sides and cooked through, 8 to 13 minutes.
- Transfer chicken to serving platter and drizzle with remaining lime juice mixture.
- Serve immediately with black bean and avocado salad.
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
AVOCADO AND GRILLED CHICKEN CHOPPED SALAD WITH SKINNY CHIPOTLE-LIME RANCH
A deliciously flavorful salad recipe! Made with bite size pieces of grilled chicken, fresh tomato, fresh avocado, cheese and a creamy spicy dressing.
Provided by Jaclyn
Categories Salad
Time 30m
Number Of Ingredients 18
Steps:
- For the salad:
- Add all salad ingredients to a large bowl and gently toss. Plate and serve with Chipotle-Lime Ranch.
- For the dressing:
- Add all ingredients to a food processor and pulse until chipotle peppers are well minced. Add in a few more tablespoons of buttermilk to thin as needed. Store in refrigerator in an airtight container.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 500 kcal, Carbohydrate 30 g, Protein 38 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 96 mg, Sodium 647 mg, Fiber 10 g, Sugar 11 g, ServingSize 1 serving
GRILLED CORN AND BEAN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 19
Steps:
- For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
- Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
- For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
- Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.
GRILLED SPICY LIME CHICKEN WITH BLACK BEAN AND AVOCADO SALAD
Steps:
- Whisk lime juice, cilantro, oil, chiles, marinade, honey, garlic, cumin, 1/2 tsp salt and 1/2 tsp black pepper together in a small bowl. Toss chicken to marinade in 1/4 c of the lime marinade. Marinate for at least 30 minute, for best results, overnight. Toss bean, scallion, red bell pepper, and the avocado with the remaining 1/4 c of lime juice marinade. Season to taste with salt and pepper. Grill chicken and drizzle with remaining juices (about 8-13 minutes) Serve with black bean and avocado salad.
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