chicken and black bean salad with chipolte vinaigrette
Serves: 1
For the salad:
  • 3 cups of romaine or iceburg lettuce, shredded,
  • 1 each of red bell pepper and small onion, sliced thinly and grilled
  • ¼ cup Mexican cheese, shredded
  • ¼ cup black beans, cooked
  • ¼ cup chicken, grilled and cubed or shredded
  • ¼ cup guacamole (optional)
  • sour cream (optional)
For the dressing:
  • ½ cup red wine vinegar
  • ⅓ cup honey
  • 1 tablespoon fresh oregano
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 minced chipotle pepper in Adobo sauce (roughly 1 Tablespoon)
  • 1½ cup salad oil (canola or vegetable, NOT olive oil)
  1. Arrange salad ingredients on a large plate
  2. In a small food processor, combine all the salad dressing ingredients except for the oil.
  3. Add the oil in a thin stream while processor is on high speed.
  4. Drizzle dressing on top of salad.
  5. Serve with sour cream if desired.
Recipe by Feeling Foodish at