Looking for some crunch? Prepare your family a great salad dish with this recipe of Rice and Bean Salad with Chipotle Cream Dressing. Add crumbled tortilla chips on top! Enjoy!
Rice and Bean Salad with Chipotle Cream Dressing
Looking for some crunch? Add crumbled tortilla chips on top!
Ingredients
Rice and Bean Salad with Chipotle Cream Dressing
- 1/4 Cup mayonnaise
- 1/2 Cup sour cream
- 2 teaspoons Calamansi Juice
- 1 teaspoon Salt
- 2 cloves Garlic chopped
- 1 piece Canned Chipotle Pepper
- 4 pieces Chicken use boneless chicken breast
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- vegetable oil
- 2 cups leftover rice Chilled
- 1 can red kidney beans drained, rinsed, and then drained again
- 1 piece green bell pepper seeded and diced into 1/2-inch pieces
- 6 pieces Cherry tomatoes halved
Instructions
- Make the dressing: Combine all the ingredients in a blender and purée until completely combined. Set aside. (Dressing will keep for up to 1 week in the refrigerator.)
- Season chicken breast pieces on both sides with salt and pepper. Set aside.
- Brush a grill pan with oil. Grill chicken over medium-high heat until the juices run clear, about 2 minutes on each side. Let rest for 15 minutes before cutting into cubes.
- Combine rice, kidney beans, peppers, tomatoes, and chicken in a large bowl. Toss to distribute evenly. Pour dressing over and toss to combine. Serve at room temperature.
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