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Mexican Chicken & Black Bean Salad
with Creamy Tomatillo Dressing
40 min
WW™ Approved
Carb Conscious
i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 640 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Pepitas (or pumpkin seeds) are beloved in Mexican cuisine for their satisfying crunch and nutty flavor, which shines here when briefly toasted in the pan—the perfect garnish for our bright, zesty chicken and black bean salad.
14 green SmartPoints®
9 blue SmartPoints®
9 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
-
¾ lb Boneless, Skinless Chicken Thighs
- 1 15.5-Ounce Can Black Beans
-
4 oz Grape Tomatoes
- 4 oz Sweet Peppers
-
2 cloves Garlic
-
⅓ cup Tomatillo-Poblano Sauce
- 2 Tbsps Fromage Blanc
- 2 Tbsps Raw Pepitas
- 1 Tbsp Red Wine Vinegar
- 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
-
1 head Green Or Red Leaf Lettuce
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the peppers:
Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Combine in a large bowl. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Place in a bowl; add the vinegar and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Toast the pepitas:
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas. Cook, stirring constantly, 1 to 3 minutes, or until lightly browned and toasted (be careful, as the pepitas may pop as they toast). Transfer to a paper towel-lined plate. Immediately season with salt and a pinch of the spice blend. Wipe out the pan.
3
Cook the beans:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the drained beans and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off. Transfer to a bowl. Rinse and wipe out the pan.
4
Cook the chicken:
Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Turn off the heat. Transfer to a cutting board.
* An instant-read thermometer should register 165°F.
5
Make the dressing:
Meanwhile, in a bowl, combine the tomatillo-poblano sauce and fromage blanc; season with salt and pepper.
6
Finish & serve your dish:
Slice the cooked chicken crosswise. To the bowl of prepared lettuce and tomatoes, add the marinated peppers (including any liquid), cooked beans, and dressing. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the sliced chicken and toasted pepitas. Enjoy!
1
Prepare the ingredients & marinate the peppers:
Wash and dry the fresh produce. Roughly chop the lettuce. Halve the tomatoes. Combine in a large bowl. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Place in a bowl; add the vinegar and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.
2
Toast the pepitas:
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas. Cook, stirring constantly, 1 to 3 minutes, or until lightly browned and toasted (be careful, as the pepitas may pop as they toast). Transfer to a paper towel-lined plate. Immediately season with salt and a pinch of the spice blend. Wipe out the pan.
3
Cook the beans:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the drained beans and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off. Transfer to a bowl. Rinse and wipe out the pan.
4
Cook the chicken:
Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through.* Turn off the heat. Transfer to a cutting board.
* An instant-read thermometer should register 165°F.
5
Make the dressing:
Meanwhile, in a bowl, combine the tomatillo-poblano sauce and fromage blanc; season with salt and pepper.
6
Finish & serve your dish:
Slice the cooked chicken crosswise. To the bowl of prepared lettuce and tomatoes, add the marinated peppers (including any liquid), cooked beans, and dressing. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the sliced chicken and toasted pepitas. Enjoy!
Tips from Home Chefs
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