Chicken And Black Bean Salad With Creamy Cumin Lime Dressing

• FOR THE SALAD:
• 2 Chicken Breasts, Cooked And Diced (or More Based On Hunger!)
• 8 cups Mixed Salad Greens
• 1 can (15 Oz. Size) Organic Black Beans, Drained
• 1 Cucumber, Diced
• 1 pint Small Variety Tomatoes, Sliced In Half
• 1/2 cups Pepitas
• FOR THE DRESSING:
• 1/2 cups Plain Greek Yogurt
• 1 teaspoon Cumin
• 1/2 Lime, For Juicing
• 2 Tablespoons Maple Syrup (or To Your Desired Level Of Sweetness)
• 1/2 teaspoons Kosher Salt

1. Divide chicken, salad greens, black beans, cucumber, tomatoes and pepitas between 4 bowls.
2. Place dressing ingredients in a canning jar. Screw on the lid and shake until it all combines evenly. Adjust maple syrup and salt to taste. (You can also do this the old fashioned way with a bowl and a whisk!)
3. Top the salad with the dressing and enjoy!
4. Note: This recipes assumes you have baked chicken breast. If you don't, just sprinkle chicken breasts with salt and pepper and pop them in the oven at 350 F for 25-30 minutes or until the juices run clear.

salad, chicken breasts, black beans, cucumber, tomatoes, dressing, greek yogurt, cumin, maple syrup, kosher salt

Taken from tastykitchen.com/recipes/salads/chicken-and-black-bean-salad-with-creamy-cumin-lime-dressing/ (may not work)