We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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
Wellness Details
WW™ Approved
Carb Conscious
-
NutritionPER SERVING
-
Calories640 Cals (est.)
View Full Nutrition
Download
Please 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.
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
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered