Chicken and Black Bean Salad

This week, I'm on a salad kick for lunch.  This salad combination is so good, I've eaten it for 3 days in a row!

It helps to have leftover cooked chicken on hand.  So, I'll first mention how I cooked the chicken.

HERE'S ALL YOU HAVE TO DO 

• 1 pound chicken tenders or 2 chicken breasts
• 1 1/2 tablespoons olive oil
• 1 teaspoon salt and pepper

Heat olive oil in pan on med. high heat.  Carefully add in chicken tenders, season with half of the salt and pepper.  Cook up to 5 minutes, until the chicken isn't sticking to pan.  Turn over tenders and season other side with the rest of the salt and pepper.  Finish cooking until chicken is no longer pink in center.  Remove from heat.  

After the chicken cools; store in good air tight containers to refrigerate or freeze for later use.  To make salads for the next few days, simply keep refrigerated. 

NOW FOR SALAD WEEK

• 1 container of organic baby lettuce
• 1 small container grape tomatoes
• 1 large carrot, sliced
• 1 bunch green onions, chopped
• 1 (15oz) can black beans, drained
• 1 cup finely shredded Mexican blend cheese
• 1 bottle Briannas Dijon Honey Mustard Dressing

Go ahead and wash and prep the vegetables; store in separate air tight containers.  When you're ready, layer the salad; baby lettuce, black beans, carrot, green onion, cheese, cooked chicken, then drizzle 2 tablespoons dressing on top.   Serve with a few tortilla chips.

TO MAKE AHEAD FOR LUNCH AT WORK
Keep your salad fresh by making it upside down.  Add the dressing to the bottom of your salad container FIRST, chicken, carrot, green onion, black beans, cheese, top with lettuce and cover.  When you're ready to eat, keep the lid on, turn it over and shake it.  Your salad will be fresh as if you just tossed it together and you're ready to eat.  (Don't forget to pack a fork and a few chips.)