Cook up something colorful and Caribbean tonight! Our Caribbean Chicken and Bean Salad brings together rich, zesty flavors to liven up mealtime.
What You Need
Original recipe yields 4 servings
1/3 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
1-1/2 tsp. ground allspice
1 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
1 lb. boneless skinless chicken thigh s
1 cup fresh green beans, cooked
1 cup rinsed canned no-salt-added black beans, warmed
1 avocado, sliced
1/4 cup KRAFT Natural Blue Cheese Crumbles
Add To Shopping List
Let's Make It
Mix 2 Tbsp. dressing, allspice, cumin and pepper until blended. Brush mixture evenly on chicken.
Heat nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165ºF). Cut into thirds.
Arrange chicken, beans and avocado on individual salad plates or platter. Top with cheese; drizzle with remaining dressing.
Sprinkle with chopped PLANTERS Dry Roasted Peanuts and 2 Tbsp. chopped fresh cilantro.
How to Cook Green Beans
Place fresh beans in large saucepan; add enough water to cover beans. Cook 10 to 15 min. or until crisp-tender. NOTE: If using frozen beans, cook according to package directions. Drain; set aside.
Substitute a well-seasoned grill pan for the skillet.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.