Chicken, Rice & Black Bean Salad

October 23, 2020
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Created by Jonnell Masson, MS, RDN, CD
1 hour
Serves 4
INGREDIENTS:
  • Dressing
  • 1 jalapeno, stemmed and deseeded, chopped
  • 1/4 cup white wine vinegar
  • 1/2 tsp ground cumin
  • 2 Tbsp chopped fresh cilantro
  • 3 Tbsp olive oil
  • Salad
  • 2 cups cooked and cooled brown rice
  • 2 cups cooked and cooled chicken breast
  • 1 (15.5 oz) can black beans, rinsed and drained
  • 1 cup cherry or grape tomatoes, halved
  • 4 green onions, thinly sliced
  • 1/4 tsp each salt and freshly ground pepper
  • 2 cups baby spinach
DIRECTIONS:

In a blender or food processor, puree jalapeño, vinegar, cumin and cilantro. With the motor running, slowly add oil and blend until smooth.

In a large bowl, add rice, chicken, beans, tomatoes and green onions. Add dressing, salt and pepper and toss to combine. Add spinach and toss to combine.