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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (514g)|
|Recipe Makes: 4 Servings|
|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.
Calories per serving: 227
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