Southwest Chicken and Black Bean Salad
Goodbye, sad salad. This vibrant Southwest Chicken and Black Bean Salad is bursting with flavor, makes meal prep a breeze, and stays fresh for days.Portion-Control Containers: 1½ Green 1 Red 1½ Yellow ½ Blue 1 tsp.
4 servings434 kcal
Ingredients
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. lemon juice
- 1/2 tsp. lemon pepper
- 4 tsp. olive oil
- 2 cups black beans
- 3 cups black pepper (orange)
- 3 cups black pepper (red)
- 1 cup onion
- 2 cups tomatoes
- 3 cups chicken breasts
- 1/2 cup cheddar cheese
- 1 cup cilantro
Instructions
- 1
To make dressing, combine vinegar, lemon juice, and lemon pepper in a medium bowl; whisk to blend.
- 2
Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
- 3
Evenly layer beans, bell peppers, onion, tomatoes, chicken, cheese, and cilantro on top of dressing in jars.
- 4
Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.
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