Black Bean Chicken Salad

black bean chick sal.jpg


2 boneless, skinless chicken breasts

1 large head romaine lettuce, washed and torn

1 can black beans, drained and rinsed

3/4 cup salsa

1 cup whole kernel corn

1 cup diced tomatoes

Blue or yellow (organic) corn tortilla chips, coarsely broken

1/2 cup shredded cheese (look for dairy-free substitutions)

1 cup diced cilantro


3/4 cup salsa

1 cup low-Fat plain Greek yogurt (or substitute Greek cultured coconut milk)

1/2 tsp ground cumin

low-fat milk (or dairy-free milk of choice)


Bake, grill or sauté chicken until cooked throughout. Whisk salsa, yogurt and cumin. If dressing is too thick add small amount of milk to thin). Divide lettuce onto 4 plates. Add warm chicken breast on top of lettuce. Sprinkle beans, corn and tomatoes over chicken breast. Drizzle dressing over chicken. Add cheese, cilantro and chips.

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