Spicy Bean Salad

Spicy Bean Salad
Prep time
Cook time
Total time
Serves: 4 to 6
For Spicy Bean Salad
  • 1 lb (500 g) skinless, boneless chicken breasts
  • canola oil
  • salt and cracked black pepper
  • 4 cups of shredded romaine lettuce
  • 19 oz (540 ml) can kidney beans, rinsed and drained
  • ½ cup finely chopped red onion
  • 2 medium ripe tomatoes, chopped
  • 1 cup grated jalapeno jack cheese
  • 1½ cups tortilla chips, crumbled
For Cilantro Dressing
  • 3 tbsp sour cream
  • 3 tbsp lime juice
  • 2 tbsp chopped fresh cilantro
  • ¼ cup olive oil
  • 1 garlic clove, minced,
  • ½ tsp ground cumin
  • salt and cracked pepper
To Make Cilantro Dressing
  1. Put all the ingredients in a jar and shake until well combined.
To Make Spicy Bean Salad
  1. Preheat a barbecue, electric grill or a grill pan to medium high.
  2. Brush each chicken breast with oil and sprinkle with salt and pepper.
  3. Cook on the preheated greased grill for about 5 minutes on each side or until tender.
  4. Let stand for 5 minutes before cutting into thin slices.
  5. Place the lettuce on a serving platter.
  6. Scatter the beans, chicken, onion, tomatoes and cheese over the lettuce.
  7. Drizzle with the dressing and sprinkle with tortilla chips.
Make Ahead: The salad is best made just before serving. The dressing can be made a day ahead and stored in a jar in the refrigerator. Remove from the refrigerator 1 hour before serving.