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CHICKEN - GRILLED - Southwestern Grilled Chicken Salad
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| Southwestern Grilled Chicken Salad Prevention Magazine 4 Reviews 3.5 FROM: EAT UP SLIM DOWN ANNUAL RECIPES 2007 A filling southwestern-style salad of chili-spiced chicken, black beans, and corn. Get full on protein, fiber, and flavor. ================================== Dressing | |
| 1/4 cup | light ranch dressing |
| 1/4 cup | mild green salsa |
| 2 tablespoons | chopped fresh cilantro |
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| Salad | |
| 1 tablespoon | chili powder |
| 1/4 teaspoon | ground cumin |
| 1/4 teaspoon | garlic powder |
| 1/4 teaspoon | onion powder |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | ground black pepper |
| 1 pound | thin chicken breast slices or chicken tenders |
| 1 | lime, quartered |
| 6 cups | shredded romaine lettuce |
| 1 can (15 ounces) | black beans, rinsed and drained |
| 1/2 cup | corn kernels |
| 1 medium | tomato, chopped |
| 1/4 cup | thinly sliced red onion |
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To make the dressing:
1. In a small bowl, mix the ranch dressing, salsa, and cilantro until blended. Cover and refrigerate.
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To make the salad:
1. Coat a barbecue grill or ridged grill pan with olive oil spray, and heat to medium-hot.
2. In a cup, mix the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub evenly on both sides of the chicken.
3. Grill the chicken, turning once, for 3 to 4 minutes, or until it is no longer pink and the juices run clear. Transfer to a plate. Squeeze the lime over the cooked chicken.
4. In a large bowl, toss the romaine with half the dressing. Divide among 4 plates.
5. Sprinkle the beans, corn, tomato, and red onion equally over each serving and top with the grilled chicken. Serve the remaining dressing on the side.
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