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Black Bean-Chicken Salad with Creamy Cilantro Pesto Dressing
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Prep Time:
20 minutes
Total Time:
20 minutes
20-minute chicken and pasta salad with creamy cilantro pesto dressing, tomato, and beans.
Ingredients:
  • 2 teaspoons olive or vegetable oil
  • 1 pound boneless, skinless chicken breast halves, cut into 1/2-inch strips
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic salt
  • 2 cups uncooked rigatoni pasta (6 ounces)
  • 1 large tomato, chopped (1 cup)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 1/2 cups chopped fresh cilantro
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup pine nuts
  • 1/3 cup olive or vegetable oil
  • 1/4 cup whipping (heavy) cream
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 cloves garlic
Instructions:
  • Make Creamy Cilantro Pesto Dressing. Heat oil in a skillet over medium-high heat. Cook chicken for 6 to 8 minutes until no longer pink, stirring occasionally. Toss chicken with chili powder and garlic salt; set aside.
  • Prepare the pasta according to package instructions. Once cooked, rinse the pasta with cold water and drain it well. Combine the pasta with chicken, dressing, tomatoes, and beans.

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