chicken and black-bean salad with spicy ranch dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Summer salad recipe from Redbook magazine. Ingredients:
1/4 cup low-fat mayonnaise |
1/4 cup low-fat sour cream |
1/2 cup chopped cilantro |
1 teaspoon grated lime zest |
3 tablespoons lime juice |
1/2 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
3/4 teaspoon salt |
12 ounces cooked chicken breasts, cut into 3/4 inch cubes (3 cups) |
1 (15 ounce) can black beans, rinsed and drained |
2 ears corn, cooked and cut from cob |
1 red bell pepper, diced |
1/4 cup diced red onion |
2 heads bibb lettuce, separated into leaves |
Directions:
1. stir together mayonnaise, sour cream, cilantro, lime zest, lime juice, cumin, ground red pepper, and salt in a large bowl; gently stir in chicken, beans corn, bell pepper,and onion.
2. divide lettuce evenly among four plates and top with chicken salad.
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