- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
Bistro Chicken and Bean Salad
Courtesy of B.E.A.N.
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 can (15 ounces) pinto beans or 1 1/2 cups cooked dry-packaged black beans, rinsed and drained
4 bacon slices, fried crisp, well drained and crumbled
1/4 cup walnut pieces, toasted
Maple-Balsamic Dressing:
3 tablespoons maple syrup
1 1/2 tablespoons balsamic vinegar
1 to 2 teaspoons lemon juice
2 teaspoons Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
To make Maple-Balsamic Dressing, combine all ingredients. Set aside.
Coat both sides of chicken breasts with Italian seasoning. Cook chicken in oil in medium skillet over medium heat until browned, three to four minutes on each side. Reduce heat to medium-low and cook, covered, until chicken is no longer pink in the center, 10 to 15 minutes. Cool slightly, and then cut or shred chicken into 3/4-inch pieces.
Toss chicken, greens, beans, bacon and walnuts in salad bowl. Drizzle with Maple-Balsamic Dressing and toss.
Makes four servings (about 2 cups each).
Suggestions
NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.