Post by Loupy on Apr 15, 2012 16:17:27 GMT -7
Southwest Chicken Salad
Recipe and photo From: www.skinnyskillet.com/
This makes a great main dish for lunch or dinner. Toss the salad before serving. You can top with crumbled tortilla chips if you like.
Serves: 6
Prep Time: 20 minutes
Cooking Time: 10
Difficulty: Easy
Ingredients
1 head, large lettuce, romaine, chopped
1 pound chicken breast, boneless and skinless
1 avocado(s), Haas or any, sliced thinly into 16 slices
1 cup black beans,, rinsed and drained
3 ounces olives, black, pitted 6 ounces dry weight, drained and sliced
1 tomato(es), medium, diced
1 cup cheese, cheddar, low fat, Shredded
1/2 cup corn, frozen white kernels, or fresh, thawed
1/3 cup ranch dressing, light or reduced fat
1/4 cup salsa
2 teaspoons olive oil
1/8 onion(s), red, thinly sliced
Preparation
Dressing:
In a small bowl, mix the ranch dressing and the salsa and refrigerate until ready to serve.
Salad:
Cut the chicken into 1/2 inch cubes and season with salt, pepper, garlic powder and cumin.
Heat a medium sized skillet over medium heat.
Add olive oil.
Add cubed chicken and cook for approximately 2 to 3 minutes on each side until lightly brown and cooked through.
Remove the chicken from the pan with a slotted spoon.
Allow to cool for about 10 minutes.
In a large salad bowl, combine the following: lettuce, black beans, black olives, and red onion.
Rinse the corn in a colander under cold water.
Drain well and pat with a paper towel.
Add to salad.
Add tomato, avocado, and chicken.
Pour dressing over salad and toss.
Top with Grated cheese.
Nutritional Information
300 calories
14 g fat
2.5 g saturated fat
24 g protein
18 g carbohydrates
6 g dietary fiber
610 mg sodium
WW Points Plus value 7
© 2010 ALL RIGHTS RESERVED THE SIMPLE SKILLET, LLC
Recipe and photo From: www.skinnyskillet.com/
This makes a great main dish for lunch or dinner. Toss the salad before serving. You can top with crumbled tortilla chips if you like.
Serves: 6
Prep Time: 20 minutes
Cooking Time: 10
Difficulty: Easy
Ingredients
1 head, large lettuce, romaine, chopped
1 pound chicken breast, boneless and skinless
1 avocado(s), Haas or any, sliced thinly into 16 slices
1 cup black beans,, rinsed and drained
3 ounces olives, black, pitted 6 ounces dry weight, drained and sliced
1 tomato(es), medium, diced
1 cup cheese, cheddar, low fat, Shredded
1/2 cup corn, frozen white kernels, or fresh, thawed
1/3 cup ranch dressing, light or reduced fat
1/4 cup salsa
2 teaspoons olive oil
1/8 onion(s), red, thinly sliced
Preparation
Dressing:
In a small bowl, mix the ranch dressing and the salsa and refrigerate until ready to serve.
Salad:
Cut the chicken into 1/2 inch cubes and season with salt, pepper, garlic powder and cumin.
Heat a medium sized skillet over medium heat.
Add olive oil.
Add cubed chicken and cook for approximately 2 to 3 minutes on each side until lightly brown and cooked through.
Remove the chicken from the pan with a slotted spoon.
Allow to cool for about 10 minutes.
In a large salad bowl, combine the following: lettuce, black beans, black olives, and red onion.
Rinse the corn in a colander under cold water.
Drain well and pat with a paper towel.
Add to salad.
Add tomato, avocado, and chicken.
Pour dressing over salad and toss.
Top with Grated cheese.
Nutritional Information
300 calories
14 g fat
2.5 g saturated fat
24 g protein
18 g carbohydrates
6 g dietary fiber
610 mg sodium
WW Points Plus value 7
© 2010 ALL RIGHTS RESERVED THE SIMPLE SKILLET, LLC