One more week until our race. I’m doing pretty well – watching what I put in my body especially now. Eating salad for dinner can be a healthy option and one that I use a great deal. I happen to like salads, but get tired of the boring kind. There is a bar in my neighborhood that does this kind of salad all the time and is one of my favorites. Now, I simply do it at home. By adding black beans and corn, you can amp up the protein, fiber, and flavor. If you want and have some mandarin oranges or dried cranberries, they add a subtle sweetness that is oh-so- yummy!!
Chili-Grilled Chicken Salad
PREP TIME: 10 minutes
TOTAL TIME: 18 minutes
¼ c light ranch dressing
¼ c mild green salsa
2 Tbsp chopped fresh cilantro
1 Tbsp chili powder
¼ tsp ground cumin
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt
1/8 teaspoon ground black pepper
1 lb thin chicken breast slices or chicken tenders
1 lime, quartered
6 c shredded romaine lettuce
1 can (15 oz) black beans, rinsed and drained
½ c corn kernels
1 med tomato, chopped
¼ c thinly sliced red onion
TO MAKE THE DRESSING: In a small bowl, mix the ranch dressing, salsa, and cilantro until blended. Cover and refrigerate.
TO MAKE THE SALAD: Coat a barbecue grill or ridged grill pan with olive oil spray, and heat to medium-hot. In a cup, mix the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub evenly on both sides of the chicken.
GRILL the chicken, turning once, for 3 to 4 minutes, or until it is no longer pink and the juices run clear. Transfer to a plate. Squeeze the lime over the cooked chicken.
TOSS the romaine with half the dressing in a large bowl. Divide among 4 plates.
SPRINKLE the beans, corn, tomato, and red onion equally over each serving and top with the grilled chicken. Serve the remaining dressing on the side.