Friday, June 1, 2012

Sante Fe Grilled Chicken Salad

I was online looking at Pinterest (surprise, surprise) when I stumbled upon a salad recipe from Weight Watchers. I'm not usually one to even look at salad recipes, because who really needs a recipe for that, right? Wrong. This one inspired me to take it up a level and make it into an awesome dinner entree that is both hearty and healthy. Here's my version of their (meatless) salad.

Sante Fe Grilled Chicken Salad

Adapted from Weight Watchers

6 cups of mixed baby greens
1 15oz can of of corn kernels, rinsed well
1 15 oz can of black beans, rinsed well
1/4 cup freshly grated montery jack cheese
1/4 freshly grated sharp cheddar cheese
1/4 cup spiced tortilla strip salad toppers
4 thin chicken cutlets (not the full chicken breasts)
1 cup garlic herb marinade (KC Masterpiece)

For the Dressing:
1/2 cup light mayo
1 teaspoon chili powder
1/4 cup freshly chopped cilantro
3-4 tablespoons freshly chopped chives or green onions
1 tablespoon lime juice (I used bottled)
2 teaspoons white sugar

Marinade your chicken in garlic herb marinade for at least 3 hours. These are the thinly sliced chicken cutlets you can buy prepackaged. If your store doesn't' have them, slice your chicken breast in half lengthwise to create 2 thin chicken breast pieces.

Meanwhile, make the dressing. Mix all ingredients together well and refrigerate.

Grill chicken until done. Rinse corn and beans. Pile your lettuce, and top with corn, beans, cheese and tortilla strips. Place chicken on top. Top with dressing.


Serving size: 2 pieces of chicken and 3 cups of salad per person.
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