Wednesday, January 19, 2011

Grilled Mexican Chicken Salad

Ok, I promised a healthy recipe :)

In a small bowl, whisk together olive oil, lime juice, chopped cilantro, minced garlic, sugar,  minced red onion and ground cumin. (Don't want to mess with making a dressing? Use a LF Bbalsamic Vinaigrette or other favorite dressing.

Dressing Ingreds:
6 T olive oil
1/4 c lime juice
1/4 cup chopped cilantro
2 minced garlic cloves
1 small minced red onion
3/4 tsp sugar
1/2 tsp ground cumin
Place 4 T in a large resealable bag; set the remaining dressing aside.

Add thinly sliced chicken cutlets to bag of dressing and seal. Shake to coat chicken and refrigerate 1 hour - over night.

In large bowl, combine romaine lettuce, plum tomatoes, black beans, shredded pepper jack cheese and frozen corn (thawed)

3 hearts of romaine, chopped
3 plum tomatoes, seeded and chopped
1 can black beans drained and rinsed
1 cup shredded pepper jack cheese (I use lf)
1 cup frozen corn (thawed)

Heat grill to medium heat and grill chicken 3 - 4 minutes per side until done. Discard the marinade. Chop chicken and add to lettuce mixture. Drizzle with reserved dressing and toss well to coat.

makes about 6-8 servings. You can grill up the chicken and make the lettuce portion up separately. And enjoy this salad as your lunches at work, dressing the salad as you go each day.

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