Grilled Calypso Chicken And Black Bean Salad Recipes

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.

Steps:

• Prepare grill to medium high heat. Brush 1 tbsp salad dressing over surface of chicken breasts, sprinkle with salt and pepper. Place chicken on prepared grill and grill for 3 ½ minutes per side. Remove from grill and place on cutting board. Let cool slightly and slice thinly, set aside. Combine Calypso salad dressing ingredients together in carafe, shake hard to incorporate ingredients. Layer greens on each of 4 serving dishes. Then top with equivalent portions of grilled chicken on each dish. In mixing bowl add bell pepper, onion, black beans, mangos and cilantro. Drizzle dressing over the top and toss lightly. Place dressed vegetable mixture on top of chicken and serve.

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.

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.