Southwestern Marinated Chicken with Bean Salad

Ingredients

• 1 can (15 ounces) READ Southwestern Bean Salad
• 2 tablespoons fresh lime juice
• 2 large cloves garlic, minced
• 2 teaspoons vegetable oil
• 1 teaspoon lime zest
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 4 boneless, skinless chicken breast halves
• Bean Salad (see recipe below)
• Chopped fresh cilantro

Preparation

1. Drain bean salad. Place bean salad in large bowl; place liquid in medium bowl. For marinade, stir together bean liquid, lime juice, garlic, oil, zest, salt, if desired, black pepper, and red pepper, if desired.
2. Place chicken in large food-safe plastic bag or place in single layer in glass dish. Add marinade; coat chicken well. Close bag or cover dish. Marinate, refrigerated, 1 hour up to 6 hours.
3. Remove chicken from marinade. Place on grill over medium coals or medium setting on gas grill. Grill about 12 to 15 minutes, turning once, or, broil in oven 5 to 6 inches from heat about 6 minutes per side, or until chicken is cooked through. Serve with Bean Salad. May be served immediately after cooking or chilled. Sprinkle with cilantro just before serving.

Serves
Makes 4 servings
Preparation Time:
20 minutes
Marinate Time:
1 hour up to 6 hours
Cook Time:
12 minutes

Bean Salad

Ingredients

• Reserved Southwestern Bean Salad
• 1 large tomato, coarsely chopped
• 1/2 cup chopped fresh cilantro

Preparation

1. In large bowl, combine bean salad, tomato and cilantro. Toss gently. Serve at room temperature or chilled.

Serves
Makes 4 servings
Preparation Time:
10 minutes
SOURCE:
Aunt Nellie's Beets
SENECA Foods