MENU
 
 
 
 

  • Cannellini Salad With Chicken Breast And Citrus Cumin Vinaigrette

    0 votes
    Cannellini Salad With Chicken Breast And Citrus Cumin Vinaigrette
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x (15-oz) (450 g) can cannellini beans, rinsed well
    • 1 x boneless chicken breast, skinless, all fat removed extra virgin olive oil cooking spray
    • 1/2 x red onion, minced
    • 1 x clove garlic, chopped
    • 1/2 x English cucumber sliced thin
    • 1 x red bell pepper, seeded and minced
    • 2 Tbsp. (30 ml) fresh cilantro leaves, minced
    • 1 1/2 Tbsp. (22.5 ml) fresh mint leaves, minced
    • 1/4 c. (60 ml) fresh orange juice
    • 1 tsp (5 ml) grated orange rind
    • 1 Tbsp. (15 ml) white wine vinegar
    • 1 tsp (5 ml) cumin
    • 2 Tbsp. (30 ml) extra virgin olive oil
    • 1/8 tsp (0.63 ml) salt, optional grated pepper, to taste lettuce c. extra cilantro for garnish baked fat-free tortilla chips

    Directions

    1. Place the rinsed beans in a salad bowl. Set aside.
    2. Grill the chicken breast in a ridged skillet or possibly over coals. When done, cold for 5 min and slice into thin slices across the grain.
    3. Coat a non stick skillet with cooking spray. Saute/fry the onion till opaque.
    4. Add in the garlic and continue to saute/fry for 1 more minute. Add in to the beans.
    5. Add in the cucumber, red bell pepper, cilantro and mint, and toss to combine.
    6. In a small bowl whisk together the orange juice, orange zest, vinegar, cumin, extra virgin olive oil, salt (if using) and pepper. Toss with salad. Top with the sliced chicken.
    7. Place the lettuce c. on plates. Top with salad and serve. Garnish with extra cilantro. Pass the tortilla chips.

    Similar Recipes

    Leave a review or comment