1. 3 half chicken breasts – seasoned and grilled
2. 2 ears fresh corn husked– grilled until black marks appear
3. 2 red bell peppers – charred, skinned and de-seeded
4. 1 large onion – slivered and wilted in pan
5. 1 can black beans – drained and rinsed 1 can
5 .Sliced 1 head romaine lettuce – chopped 1 head iceberg lettuce – chopped
Cut chicken into bite sized slices. Cut corn from cob. Cut bell pepper into slivers. Combine all above items in large bowl.
Dressing 1/2 bottle low fat ranch dressing 2 Tbls or more – Palo Alto Firefighters Pepper Sauce – Original or XX Habanero Combine to taste and dress salad in bowl
Garnish 1 bag tri colored salad toppers or crushed tortilla chips Sprinkle garnish over and serve. Serves 3-4 hungry people or 4-6 not so hungry people
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (530g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 26 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 51.3mg||16 %|
|Sodium 91.5mg||3 %|
|Potassium 1264mg||33 %|
|Total Carbohydrate 37.4g||11 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 24.4g|
|Protein 31.5g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 289
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