A light salad using leftover roast or grilled chicken topped with a savory black bean sauce and a light dressing.  If avocadoes are in season, it would be a welcome addition as well.

Yield: 4 portions

Ingredients:

• 8 cups salad greens, assorted
• 2 pieces medium tomatoes sliced
• 14 cup white onions, chopped
• 2 cup skinless chicken breast (roasted or grilled), sliced
• 1/2 cup black bean sauce
• 1/3 cup light ranch dressing (light blue cheese can also be used)

Procedures:

1. In large salad bowl, add salad greens, tomatoes and onions.  Toss to mix.
2. Portion mixture evenly into 4 individual salad plates and top with a fourth of the chicken mixture.
3. Drizzle black bean sauce on top.
4. Top with light ranch dressing evenly over the top of the four salad servings.

Nutrition Facts Per Serving:

• Calories (kcal) 276
• Carbohydrates (g) 31
• Protein (g) 5
• Fat (g) 15

Related terms:

• westernchicken net

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