Starr Southwest Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Marinade for Chicken:1/4 cup Newman's Own Lighten Up Light Lime Vinaigrette Dressing1 Tbsp. Cilantro (finley chopped)1 Tbsp. Balsamic Vinegar3 boneless skinless chicken breast (trimmed of fat and butterflied in half)Salad:Half a Head of Iceburg Lettuce1/2 package spincah (fresh)1/2 tomatoe (diced)1 can whole black olives8 rings of red onion (cut in pieces)1 medium cucumber (peeled and diced)14 baby carrots (sliced)1 Tbsp. hot banana peppers (optional or try sweet peppers)1/4 cup shredded part skim mozzerella18 Guiltless Gourmet Blue Tortilla Chips (crushed)1 can yellow corn drained (low sodium if available)6 Tbsp. Newman's Own Lighten Up Light Lime Vinaigrette Dressing (or favorite light dressing)
Preheat oven to 350 degrees F
Trim the chicken breast of any fat, butterly each breast, and cut in half to create two thin chicken breasts for each breast. Pound chicken with a meat mallet to tenderize then season the chicken with your favorite spices (I used paprika, dried cilantro, chipotle seasoning, garlic powder, dash of cayenne, salt and pepper). Add ingredients of marinade together and mix or shake well. Add chicken to marinade and refrigerate for 30 minutes before cooking or overnight to add more flavor.
Meanwhile prepare salad by tossing all ingredients minus the tortilla chips and dressing.
Bake chicken in marinade in oven for 15 minutes at 350 degrees F, or until no longer pink. When finished, discard marinade and slice chicken breast.
Place sliced chicken breast on top of salad, add crushed tortilla chips, and dressing to finish.
Makes 4 salads with 1 1/2 chicken breasts each
Serving Size: 4 salads
Trim the chicken breast of any fat, butterly each breast, and cut in half to create two thin chicken breasts for each breast. Pound chicken with a meat mallet to tenderize then season the chicken with your favorite spices (I used paprika, dried cilantro, chipotle seasoning, garlic powder, dash of cayenne, salt and pepper). Add ingredients of marinade together and mix or shake well. Add chicken to marinade and refrigerate for 30 minutes before cooking or overnight to add more flavor.
Meanwhile prepare salad by tossing all ingredients minus the tortilla chips and dressing.
Bake chicken in marinade in oven for 15 minutes at 350 degrees F, or until no longer pink. When finished, discard marinade and slice chicken breast.
Place sliced chicken breast on top of salad, add crushed tortilla chips, and dressing to finish.
Makes 4 salads with 1 1/2 chicken breasts each
Serving Size: 4 salads
Nutritional Info Amount Per Serving
- Calories: 293.3
- Total Fat: 10.2 g
- Cholesterol: 31.3 mg
- Sodium: 1,270.9 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 4.9 g
- Protein: 17.0 g
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