Southwest Chicken Salad with Creamy Green Chili Dressing
0
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The creamy dressing is so good that you’ll want to make twice the amount. Keep it in the fridge to use as a vegetable dip or to dress up any leftovers.
Ingredients
Fresh lime juice
4 tbsp(s)
Cumin seeds
1½ tsp(s)
Cilantro
2 tbsp(s), fresh, chopped
Garlic
1 clove(s), large, chopped
Uncooked boneless skinless chicken breast
12 oz, four 3 oz pieces
Canned black beans
15½ oz, drained and rinsed
Red bell pepper
1 medium, chopped
Cherry tomatoes
1 cup(s), cut in half each
Uncooked scallions
3 medium, sliced
Romaine lettuce
1 small head(s), sliced in 1/2-inch pieces
Canned green chili peppers
4 oz, diced
Plain fat free yogurt
1 cup(s)
Cilantro
1 tbsp(s)
Fresh watercress
1 bunch(es), tough stems removed
Fresh lemon juice
1 tbsp(s)
Garlic
1 clove(s), small
Instructions
1
Combine lime juice, cumin, cilantro and garlic in a large resalable 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.
2
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.
3
Combine beans, red pepper, scallions and tomatoes in medium bowl. Divide lettuce among 4 bowls or plates and top each with 1/4 of bean mixture.
4
To make dressing, combine remaining ingredients in blender or food processor; blend until smooth, about 3 to 4 minutes.
5
Slice cooled chicken on diagonal and divide among salads. Drizzle each serving with 1/2 cup of dressing.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.