light meals

Ingredients

	1/2 cup(s) fresh lime juice
	1 Tbsp ground cumin
	1/4 cup(s) cilantro, fresh, chopped
	2 large garlic clove(s), chopped
	1 1/2 pound(s) uncooked boneless, skinless chicken breast
	31 oz canned black beans, drained and rinsed
	2 medium sweet red pepper(s), chopped
	2 cup(s) cherry tomato(es), cut in half
	6 medium scallion(s), sliced
	2 head(s) romaine lettuce, sliced in 1/2-inch pieces
	4 oz canned green chili peppers, drained and diced
	1 cup(s) plain fat-free yogurt
	1 Tbsp cilantro, fresh
	1 bunch(es) watercress, tough stems removed
	1 Tbsp fresh lemon juice
	1 small garlic clove(s), peeled and left whole

Instructions

• Combine lime juice, cumin, 1/4 cup 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.
  
  
• In a large bowl, combine beans, red pepper, tomatoes and scallions. Divide lettuce among 8 small serving bowls or plates, and top each with equal amounts 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 about 1/4 cup of dressing. Yields 1 salad per serving.

Notes

• This recipe can easily be halved but you still may want to make the entire amount of dressing for use at a later time.