Bistro Chicken & Bean Salad

August 12, 2010
Posted in: Recipes

Your guests will think you bought this at a fancy restaurant.

Makes 4 servings

Ingredients
  • 4 boneless skinless chicken breast halves (about 4 ounces each)
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon olive or canola oil
  • 1 package (4 ounces) gourmet salad greens
  • 1 15-ounce, rinsed and drained, or 1 3/4 cups cooked dry-packaged black beans or pinto beans
  • 4 bacon slices, fried crisp, well drained, crumbled
  • 1/4 cup walnut pieces, toasted
  • Maple-Balsamic Dressing (recipe follows)
  • Preparation
Preparation
  1. Coat both sides of chicken breasts with Italian seasoning. Heat oil in a skillet over medium heat and cook chicken until browned, 3 to 4 minutes on each side.
  2. Reduce heat to medium-low, cover and cook, until chicken is no longer pink in the center, 10 to 15 minutes.
  3. Cool slightly; cut or shred chicken into 3/4 inch pieces.
  4. In a salad bowl toss chicken, greens, beans, bacon, and walnuts; drizzle with Maple Balsamic Dressing and toss.

Maple

Balsamic Dressing

Makes about 1/3 cup

Ingredients
  • 3 tablespoons maple syrup
  • 1 1/2 tablespoons balsamic vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon
  • style mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Preparation
  1. Mix all ingredients.