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| INGREDIENTS |
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1/2 cup
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fresh lime juice
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1
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clove garlic, minced
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1 tbsp
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chopped cilantro leaves
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salt and freshly ground pepper to taste
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1/4 cup
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virgin olive oil
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4
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boneless, skinless chicken breasts, about 4 to 6 ounces each
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8 cups
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green leaf lettuce
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1/2
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small red onion, thinly sliced
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1
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15-ounce can black beans, drained and rinsed
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1
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avocado, peeled, pitted and thinly sliced
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1/2 cup
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prepared salsa
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1 cup
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non-fat sour cream (optional)
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2 cups
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baked tortilla chips
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olives, jalapenos
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1 cup
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low fat shredded Monterey jack cheese
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| RECIPE |
- Whisk together the lime juice, garlic, cilantro, salt, pepper and olive oil in a mixing bowl. Place the chicken breasts in a sealable plastic bag and add half of the lime mixture to the bag. Marinate the chicken in the refrigerator for at least 30 minutes or overnight. Store the remaining lime mixture for the dressing in the refrigerator.
- Preheat grill or broiler to medium-high.
- Remove the chicken from the marinade, season it with salt and pepper and grill until the chicken is fully cooked, about 6 minutes on each side. Discard the bag and remaining liquid. (The chicken can be grilled in advance and stored in the refrigerator for up to 3 days.)
- Slice the chicken into strips.
- Toss the lettuce, red onion and black beans in a large bowl with the reserved lime mixture from the refrigerator.
- Mound the salad mixture into 4 serving bowls. Garnish each salad with strips of chicken, slices of avocado, salsa, sour cream, olives, jalapenos shredded
Monterey jack cheese, and tortilla chips.
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| SERVING SUGGESTION |
SERVING SIZE:
1/4 of a salad
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
592 |
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| Total Fat |
22 g |
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| Sodium |
939 mg |
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| Total Carbohydrates |
60 g |
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| Fiber |
14 g |
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| Protein |
45 g |
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