chicken and black-bean salad with spicy ranch dressing

Submitted by Chef Christine

"Summer salad recipe from Redbook magazine."

 

• Ready In: 15mins
• Ingredients: 14
• Serves: 4

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.

Reviews

[Karen R.]

I LOVE this salad! One of my go-to recipes. Thanks for sharing!!

 

[Little Squirrel]

We loved this recipe and it was so easy to make. I used frozen corn and omitted the cilantro, but otherwise followed the recipe exactly. I served it as a main dish with cheese bread and jalapeno poppers on the side. Thanks!

 

[Brianna Storer]

Yummy, yummy, yummy! My little one and I had this for dinner and loved it. I halved the ingredients except I used one chicken breast and an entire can of kidney beans. I didn't use lime zest and used frozen corn. A really tasty and very easy recipe. Thank you so much!

 

[dawnoby]

Wonderful recipe!!! Everyone was just raving about this. I served as an appetizer with tortilla chips - no lettuce. I've been asked to fix again for another get together.

 

[Belly Up With Bob]

Great recipe. The only thing I did different was I used canned corn. Fresh corn would have been better, but canned corn worked great. Thanks again. Belly Up With Bob