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Posted on Thursday, 08.27.09

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Dinner in Minutes Recipe: Smoky Chicken And Three Bean Salad

From Linda Gassenheimer's Dinner in Minutes

MAIN DISH

SMOKY CHICKEN AND THREE-BEAN SALAD

• ½ whole wheat baguette (6 inches)

• 2 tablespoons grated Parmesan cheese
• 1 chipotle pepper, chopped
• 1 tablespoon adobo sauce
• 1/4 cup reduced-fat vinaigrette
• 3/4 pound cooked boneless, skinless chicken strips
• 1 teaspoon ground cumin
• 1/4 pound trimmed green beans, cut into 1-inch lengths (about 1 cup)
• ½ cup canned, drained and rinsed chickpeas
• ½ cup canned, drained and rinsed red kidney beans
• Salt and freshly ground pepper

Slice baguette in half lengthwise, then in half horizontally to make four pieces. Sprinkle with Parmesan and place in toaster oven to melt cheese, about 2 minutes. Stir chipotle and adobo into vinaigrette. Toss chicken strips with cumin.

Place green beans in a large microwave-safe bowl and microwave, covered, on high 2 minutes. Add chicken, chickpeas, kidney beans and dressing to bowl; toss well. Add salt and pepper to taste. Toss again. Serve with Parmesan baguette.

Per serving: 536 calories (15 percent from fat), 8.8 g fat (2.1 g saturated, 2.5 g monounsaturated), 102 mg cholesterol, 55.1 g protein, 58.8 g carbohydrates, 10.1 g fiber, 972 mg sodium.

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