Texan Chicken & Black Bean Salad
with Pepper Jack Frico, Pickled Red Onion & Cilantro-Lime Ranch Dressing
Texan Chicken & Black Bean Salad
Smoky chicken and black beans meet crisp greens, tangy pickled red onion, Pepper Jack frico, and creamy cilantro-lime ranch for a bold, satisfying salad.
Ingredients
For 2 servings
- 1 unit Baby Lettuce
- 13.4 ounce Black Beans
- 1.5 ounce Buttermilk Ranch Dressing
- 10 ounce Chicken Cutlets
- ¼ ounce Cilantro
- 1 teaspoon Cumin
- 1 unit Lime
- ½ cup Pepper Jack Cheese
- 1 unit Red Onion
- 2 unit Roma Tomato
- 4 tablespoon Sour Cream
- 1 unit Tex-Mex Paste
Additional Ingredients
- 2 teaspoon Cooking Oil
- Pepper
- Salt
- ¼ teaspoon Sugar
PDF
DifficultyEasy
Prep Time10m
Total Time30m
Calories760
Protein51g
Carbs51g
Fat37g
Tags:
Protein SmartFiber SmartMass Gain FriendlySpicy
⚠️Allergens:
🥚Eggs🥛MilkSwaps and substitutions
For a vegetarian version, swap the chicken for extra black beans, grilled tofu, or roasted cauliflower while keeping the same bold flavors. If avoiding dairy, use a plant-based ranch and skip the pepper jack, or choose a vegan cheese that melts well.
What to serve with it
Serve with warm tortillas or tortilla chips to scoop up the salad and add a satisfying crunch. A side of grilled corn, avocado slices, or chilled fruit helps balance the Tex-Mex heat and makes it feel like a fuller meal.
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