Thursday’s Dish: Chili-Grilled Chicken Salad

This week’s recipe was sent in from Kathy, a FIT Boot Camp instructor. Thanks for sharing this healthy recipe, Kathy!

Salad as a meal can serve any nice low-fat, good-carb diet.  By adding black beans and corn you increase the carbs, but also add protein, fiber and flavor.

¼ cup ranch dressing of your choice
¼ cup mild green salsa
2 tablespoons chopped fresh cilantro

1 tablespoon chili powder
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon saltAdvertisement1/8 teaspoon ground black pepper
1 pound chicken breast, cut into slices
6 cups shredded romaine lettuce
1 can black beans, rinsed and drained
½ cup corn kernels
1 medium tomato, chopped
¼ cup 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 prepare the chicken: Coat a barbeque grill or ridged grill pan with olive oil and heat to medium-high. In a cup, mix the chili powder, cumin, garlic powder, onion powder, salt and pepper. Rub evenly on both sides of chicken. Grill the chicken turning once, for about 3-4 minutes or until it is no longer pink and the juices run clear. Transfer to a plate. Squeeze the lime over the cooked chicken.

In a large bowl, toss the romaine with half the dressing, Divide among four 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.

Catherine Prystup
About Catherine Prystup 2157 Articles
Catherine Prystup founded out of a desire to build a better community for Austin-area moms. She has three children, ages seventeen, eight and three years old.

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