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Mexican Chicken & Black Bean Salad
with Creamy Tomatillo Dressing
40 MIN
2 Servings
From the Test Kitchen
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
Dietary Information
WW Recommended
Carb Conscious
-
NutritionPER SERVING
-
Calories640 Cals (est.)
View Full Nutrition
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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