Chicken and Black Bean Artisan Salad

I am getting use to being alone without kids in the house. As much as I was sad about it and had hard time letting go, I think I might just like these quiet mornings. Thoughts were going trough my head for the past few days what should I do first?!...should I go shopping, jogging, take a nap or a long, long peaceful bath. Instead what I did was sit and edit photos on my laptop....I guess I am still adjusting to my free time. 
Instagram is kicking in my blood streams and it is becoming the real addiction....I tried to stay away, well for only few days but it's hard to say: "I will not take a pic of my next meal" or "clouds" or "my coffee mug" ...ups and downs of the instagram; it's fun but then you cannot stop. 

Recipe for today..what can I say, it's simple and most of you already ate it or made it, but it's healthy, tasty and protein packed salad. Perhaps this could be dinner idea if you run out of the options what to make for your meal today or tomorrow, so just in case keep this salad in mind.:) 

If you are following me for some time you probably know how much I love salads, colorful salads that is...I don't like boring or plain, so kicking up a notch with some freshly boiled black beans and citrus-garlic vinaigrette was great in my opinion. 
After the photo-shoot I really enjoyed eating this salad. It was perfect for my early dinner. 

Chicken and Black Bean Artisan Salad
Serves 2
Ingredients:

1/2 Chicken Breast, sliced in half {season w/salt and pepper-olive oil}
1/2 cup of Dry Black Beans, for each serving
Artisan Lettuce
1/4 Onion
5-6 Cherry Tomatoes, or any on your hand
1 cucumber, sliced
1 Spicy Banana Pepper, or Chilies
Dressing:
1/4 cup of oil
2 Garlic cloves, crushed
Juice of 1/2 Lemon
Pinch of sugar
Salt and Pepper to taste

Directions:
1. Wash the chicken breast and cut in half to make for two servings. Season it with salt and pepper and with a few drops of olive oil, pan fry for about 4-5 minutes on each side or until it is golden brown. You can grill it too if you like that option better. Place it in the Aluminium foil and close it tightly. This will keep the juices in while the cooked chicken in resting. 
2. Boil the black beans in a salted water for 20-30 minutes or until tender/or just use canned.
3. Wash all the veggies, cut or slice the cucumbers, tomatoes, pepper, and onion.
4. Put the lettuce in the big salad bowl and put everything together. 
5. Cube, slice or rip apart chicken breast and toss it with cooked black beans on top of the fresh veggies. 
6. Just before serving drizzle with some dressing. 
I like to make this dressing ahead, so oil can get infused by garlic. I keep it in the fridge either in the bottle or a jar for up to 5 days. 

Enjoy!!!!

Notes* 

• Grilled or pan roasted beef/steak is also perfect for this salad. 
• You can add any kind of topping and as many as you would like.
• You can cut the bread, put some olive oil butter on top and pan toast them for extra crunch. Once it's toasted rub some fresh garlic and you have an instant less fatty garlic bread to go along with your salad. 

I hope you have enjoyed this idea too...if you have any questions or suggestion please do let me know. Now go and enjoy this beautiful weather....and thank you for stopping by!:)

Your friend, 
Sandra  



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