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Name: Southwest Chicken Salad With Creamy Green Chili Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 tablespoons fresh lime juice; 1 1/2 teaspoons ground cumin; 2 tablespoons fresh cilantro chopped; 1 large clove garlic chopped; 12 ounces boneless skinless chicken breasts -- four uncooked; 15 1/2 ounces canned black beans drained rinsed; 1 medium sweet red pepper chopped; 1 cup cherry tomatoes cut in half each; 3 medium scallions sliced; 1 head romaine lettuce sliced into 1/2" pieces; 4 ounces canned green chili peppers drained diced; 1 cup Plain Yogurt; 1 tablespoon cilantro; 1 bunch watercress tough stems removed; 1 tablespoon fresh lemon juice; 1 small clove garlic

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INGREDIENTS

4 tablespoons fresh lime juice
1 1/2 teaspoons ground cumin
2 tablespoons fresh cilantro ; chopped
1 large clove garlic ; chopped
12 ounces boneless skinless chicken breasts -- four ; uncooked
15 1/2 ounces canned black beans ; drained rinsed
1 medium sweet red pepper ; chopped
1 cup cherry tomatoes ; cut in half each
3 medium scallions ; sliced
1 head romaine lettuce ; sliced into 1/2" pieces
4 ounces canned green chili peppers ; drained diced
1 cup Plain Yogurt
1 tablespoon cilantro
1 bunch watercress ; tough stems removed
1 tablespoon fresh lemon juice
1 small clove garlic

Servings

INSTRUCTIONS

Combine lime juice, cumin, 2 tablespoons of chopped cilantro and chopped garlic in a large resealable plastic bag. Add chicken, seal bag and shake to coat chicken. Allow to marinate for at least 15 minutes at room temperature or up to overnight in refrigerator.

Preheat broiler or grill to medium-high heat. Remove chicken from bag and discard marinade. Grill chicken until cooked through, about 4 to 5 minutes per side; set aside until ready to assemble salad.

Combine beans, red pepper, tomatoes and scallions in a medium bowl. Divide lettuce among 4 bowls or plates and top each with 1/4 of bean mixture.

To make dressing, combine remaining ingredients in a blender or food processor; blend until smooth, about 3 to 4 minutes.

Slice cooled chicken on the diagonal and divide among salads. Drizzle each serving with 1/2 cup of dressing.

NOTES

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Southwest Chicken Salad With Creamy Green Chili Dressing

4 tablespoons fresh lime juice
1 1/2 teaspoons ground cumin
2 tablespoons fresh cilantro chopped
1 large clove garlic chopped
12 ounces boneless skinless chicken breasts -- four uncooked
15 1/2 ounces canned black beans drained rinsed
1 medium sweet red pepper chopped
1 cup cherry tomatoes cut in half each
3 medium scallions sliced
1 head romaine lettuce sliced into 1/2" pieces
4 ounces canned green chili peppers drained diced
1 cup Plain Yogurt
1 tablespoon cilantro
1 bunch watercress tough stems removed
1 tablespoon fresh lemon juice
1 small clove garlic

Combine lime juice, cumin, 2 tablespoons of chopped cilantro and chopped garlic in a large resealable plastic bag.  Add chicken, seal bag and shake to coat chicken.  Allow to marinate for at least 15 minutes at room temperature or up to overnight in refrigerator.

Preheat broiler or grill to medium-high heat.  Remove chicken from bag and discard marinade.  Grill chicken until cooked through, about 4 to 5 minutes per side; set aside until ready to assemble salad.

Combine beans, red pepper, tomatoes and scallions in a medium bowl.  Divide lettuce among 4 bowls or plates and top each with 1/4 of bean mixture.

To make dressing, combine remaining ingredients in a blender or food processor; blend until smooth, about 3 to 4 minutes.

Slice cooled chicken on the diagonal and divide among salads.  Drizzle each serving with 1/2 cup of dressing.

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Nutrition

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Serving Size: 1 Serving (514g)
Recipe Makes: 4 Servings

Calories: 227
Calories from Fat: 18 (8%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.7g
Cholesterol 1.8mg		1 %
Sodium 156.9mg		5 %
Potassium 1124.1mg		30 %
Total Carbohydrate 41.1g		12 %
	Dietary Fiber 14.9g	60 %
	Sugars, other 26.2g
Protein 14.7g		21 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 227

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