Tex Mex : Indispensable Recipes from the Test Kitchen by SAVOUR PRESS

Author:SAVOUR PRESS [PRESS, SAVOUR]
Language: eng
Format: epub
Publisher: Savour Press
Published: 2019-04-16T18:30:00+00:00

Skinny Cowgirl Chicken Salad

Let your chicken salad served on lettuce leaves to stir your guests’ curiosity. The salad can be prepared in a jiffy by preparing the cooked chicken and yogurt dressing in advance. After combining the cooked chicken, red bell pepper, beans and corn, toss it with yogurt dressing and spoon into romaine leaves.

Servings: 4

Ingredients

1/4 cup sour cream

1/2 cup plain Greek yogurt

1/4 cup lime juice

1 tablespoon freshly chopped cilantro

Kosher salt

Black pepper freshly ground

1 tablespoon extra-virgin olive oil

2 boneless and skinless chicken breasts

1 teaspoon cumin

Pinch of Kosher salt

1 teaspoon chili powder

Dash black pepper freshly ground

1/2 cup drained and rinsed black beans

1 avocado

1 chopped red bell pepper

1/2 cup thawed frozen corn

Romaine, for serving

Directions

Whisk in a medium bowl the sour cream, lime juice and yogurt. Stir in cilantro, pepper and salt until combined, set aside.

Heat the oil in a large pan on medium heat.

Cook the chicken with chili powder, cumin, salt and pepper for 8 minutes each side until golden. Let chicken rest on a plate before slicing into cubes; let cool.

Cut the avocado into cubes and combine with cooked chicken, corn, red bell pepper and black beans in a large bowl.

Toss the mixture with yogurt dressing until well coated. Spoon salad into lettuce leaves.

Serve!

Nutritional Information: 803 calorie; 24.7 g fat (6.6 g saturated fat); 221 mg cholesterol; 426 mg sodium; 37.7 g carbohydrate; 8.8 g dietary fiber; 10.4 g total sugars; 109 g protein.

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