RECIPE: SOUTHWEST CHICKEN SALAD

This hearty salad makes a great lunch or weeknight dinner.

Serves 4

INGREDIENTS

For the chicken:

• 2 medium chicken breasts
• 1 tablespoon taco seasoning
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• Juice of 1/2 lime reserve other half for dressing
• 1 tablespoon olive oil

For the salad:

• 2 cups romaine lettuce chopped
• 1 ripe avocado sliced
• 1 medium tomato diced
• 1/2 cup black beans rinsed
• 1/2 cup corn rinsed
• 1/4 cup cilantro for topping

For the dressing:

• 1/2 cup nonfat Greek yogurt
• 1/4 cup packed cilantro with stems
• Juice of 1/2 lime
• 1/4 teaspoon salt

PREPARATION

Place the chicken, taco seasoning, cumin, salt, lime juice and olive oil in a bowl. Mix until chicken is fully coated. Allow to marinate for 10 minutes or up to 2 days in advance.

Heat a heavy skillet to medium/high heat. Add 1 tsp oil, and place chicken on hot skillet, cook for 4-5 minutes on each side. Allow chicken to rest in pan for at least 5 minutes before cutting.

To make the dressing, place the yogurt, cilantro, lime juice, and salt in a blender or food processor. Pulse for a few seconds or just until the cilantro is fully chopped.

To assemble, place the lettuce on a plate. Top with avocado, chopped tomatoes, black beans, corn, cilantro, and sliced chicken. Top with cold creamy cilantro dressing just before serving.

NUTRITIONAL INFORMATION

Serving Size: ¼ of salad

Calories: 322
Fat: 13 g
Saturated Fat: 2.3 g
Carbs: 17 g
Fiber: 6.4 g
Protein: 32 g

Source: modified from www.gimmedelicious.com