Find the recipe at: http://swbeans.com/recipe/grilled-chicken-and-bean-salad/
Watch to discover the secret to adding more protein to your salads – hint: it’s beans! Simply follow this easy grilled chicken salad recipe adding a can of S&W® Pinto Bean for a refreshing, yet filling, lunch or dinner idea.
Dressing Ingredients:
1/4 cup maple syrup
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup vegetable oil
Dressing Directions:
In large bowl, beat all dressing ingredients with wire whisk until well blended. Pour 1/4 cup of the dressing into large resealable food storage plastic bag. Add chicken; seal and rotate bag to coat chicken with dressing. Refrigerate 2 hours to marinate. Set remaining dressing aside.
Salad Ingredients:
4 boneless skinless chicken breast halves (about 4oz each)
1 (15oz) can S&W® Pinto Beans (drained, rinsed)
4 cups firmly packed gourmet salad greens (about 4oz)
4 bacon slices, crisply cooked, drained, crumbled
1/4 cup chopped walnuts, toasted
Salad Directions:
Heat gas or charcoal grill. Grill chicken over medium heat 10 to 12 minutes or until no longer pink in center and thermometer inserted in center reads 165°F, turning once. Cool slightly; slice crosswise. Add remaining salad ingredients to remaining dressing in large bowl; toss to coat. Divide salad among 4 salad plates. Top each with sliced chicken breast.
Tip: To toast walnuts, place in small nonstick skillet. Cook over medium-low heat 2 to 3 minutes or until lightly toasted, stirring frequently. Remove from heat immediately.
Serving Size: about 9oz each
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