Butterflied Chicken Breast And Beans Salad Recipes

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GRILLED CHICKEN BREAST AND BEAN SALAD

Provided by Marian Burros

Categories     dinner, easy, quick, salads and dressings

Time 30m

Yield 6 servings

Number Of Ingredients 11



Grilled Chicken Breast And Bean Salad image

Steps:

  • Heat broiler or prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown. Turn and spread on additional mustard. Cook until done, then cut into narrow strips and place in serving bowl.
  • Cook peas according to package directions, not more than 15 minutes. Drain.
  • Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
  • Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature.

Nutrition Facts : @context http, Calories 683, UnsaturatedFat 13 grams, Carbohydrate 94 grams, Fat 17 grams, Fiber 26 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 991 milligrams, Sugar 9 grams, TransFat 0 grams

4 chicken breast halves, skinned and boned
2 to 3 tablespoons well-seasoned mustard
1 10-ounce package frozen black-eyed peas
32 ounces canned kidney beans, garbanzos and white beans, combined
1 medium-large red onion, finely chopped
2 medium-large ripe tomatoes, coarsely chopped
2 to 3 tablespoons fresh thyme and oregano, chopped
4 sun-dried tomato halves in oil, finely chopped
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
Freshly ground black pepper to taste

BUTTERFLY CHICKEN BREAST

Cut down your grilling time with our Butterfly Chicken Breast recipe. By reducing the thickness of the chicken breast, you can cook the meat that much more quickly. Plus, to round our the dish, Butterfly Chicken Breast is served over a tasty, Mediterranean-inspired salad.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 9



Butterfly Chicken Breast image

Steps:

  • Heat grill to medium-high heat.
  • Butterfly each chicken breast by making a horizontal lengthwise cut through thickest side of breast, being careful to not cut through to opposite side of breast. Place in shallow dish. Pour 1/4 cup dressing over chicken. Refrigerate 15 min.
  • Meanwhile, combine cucumbers, tomatoes, cheese, parsley, chickpeas, onions and remaining dressing.
  • Grill chicken 4 min. on each side or until done (165°F).
  • Slice chicken. Sprinkle crushed chips over cucumber mixture. Serve with the chicken.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 980 mg, Carbohydrate 20 g, Fiber 5 g, Sugar 2 g, Protein 27 g

2 large boneless skinless chicken breasts (1 lb.)
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
1-1/2 cups English cucumber slices, cut in half
1 cup cherry tomatoes, cut in half
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 cup loosely packed fresh parsley leaves
1 cup rinsed canned chickpeas (garbanzo beans)
1/2 cup slivered red onions
1/2 cup coarsely crushed ATHENOS Whole Wheat Baked Pita Chips

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



Black Bean Chicken Salad image

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

6 cups torn lettuce
1-1/2 cups cubed cooked chicken breast
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup chopped green pepper
1/2 cup sliced red onion
1/2 cup shredded reduced-fat cheddar cheese
LIME VINAIGRETTE:
1/4 cup minced fresh cilantro
1/4 cup chopped seeded tomato
1 tablespoon cider vinegar
1 tablespoon olive oil
1 tablespoon lime juice
1/2 teaspoon grated lime zest
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder

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