SALAD:
6 cups mixed salad greens
1 1/2 cups cubed grilled or sauteed chicken breast
1 can (15 oz) black beans, rinse well and drain
1 cup chopped fresh tomatoes
1 cup chopped green bell pepper
1/2 cup sliced, halved red onion
1/2 cup low-fat Mexican-blend shredded cheese
DRESSING:
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped tomato
1 tbsp vinegar (I prefer cider vinegar)
1 tbsp olive oil
1 tbsp lime juice
1/2 tsp lime zest
1 garlic clove, minced
dash of salt
1/4 tsp freshly ground black pepper
1/4 tsp chili powder
In a large salad bowl, combine the salad ingredients. In a food processor or blender, combine the dressing ingredients. Place lid on container and process until you have a smooth dressing. Pour dressing over salad and toss to coat.
Makes 4 servings. Each serving: 298 calories, 26 g carbs, 28 g protein
1 1/2 cups cubed grilled or sauteed chicken breast
1 can (15 oz) black beans, rinse well and drain
1 cup chopped fresh tomatoes
1 cup chopped green bell pepper
1/2 cup sliced, halved red onion
1/2 cup low-fat Mexican-blend shredded cheese
DRESSING:
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped tomato
1 tbsp vinegar (I prefer cider vinegar)
1 tbsp olive oil
1 tbsp lime juice
1/2 tsp lime zest
1 garlic clove, minced
dash of salt
1/4 tsp freshly ground black pepper
1/4 tsp chili powder
In a large salad bowl, combine the salad ingredients. In a food processor or blender, combine the dressing ingredients. Place lid on container and process until you have a smooth dressing. Pour dressing over salad and toss to coat.
Makes 4 servings. Each serving: 298 calories, 26 g carbs, 28 g protein
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