Black Bean-Chicken Salad with Creamy Cilantro Pesto Dressing

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  • 20 min prep time
  • 20 min total time
  • 16 ingredients
  • 6 servings

Ingredients

2
teaspoons olive or vegetable oil
1
pound boneless, skinless chicken breast halves, cut into 1/2-inch strips
1
teaspoon chili powder
1/4
teaspoon garlic salt
2
cups uncooked rigatoni pasta (6 ounces)
1
large tomato, chopped (1 cup)
1
can (15 ounces) black beans, rinsed and drained

Creamy Cilantro Pesto Dressing

1 1/2
cups chopped fresh cilantro
1/2
cup shredded Parmesan cheese
1/3
cup pine nuts
1/3
cup olive or vegetable oil
1/4
cup whipping (heavy) cream
1
teaspoon grated lemon peel
1
tablespoon lemon juice
1/8
teaspoon ground red pepper (cayenne)
2
cloves garlic

Directions

  1. 1 Prepare Creamy Cilantro Pesto Dressing. Heat oil in 10-inch skillet over medium- high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Toss chicken, chili powder and garlic salt; set aside.
  2. 2 Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix pasta, chicken, dressing, tomato and beans.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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