Mexican Chicken Salad
- Number of Servings: 2
Ingredients
3 Cups Lettuce (Shreaded)1/2 Cups Frozen Sweet Corn1 Cup Cherry Tomatoes1/2 Cup Cucumber (sliced)1 Chicken breast (in strips)1 Red Bell Pepper (sliced)2 tbsp Cilantro (chopped)Olive Oil Spray (if you can't spray, add amount of Oil used to your tracker)Frontera Clasic Fajita Marinade
1) Cut chicken into strips and place in enough marinade to cover them. Let sit for at least 1/2 hour.
2) Prepare salad ingredients (lettuce and cucumber)
3) cook corn until slightly warm. Mix the corn, sliced red peppers, tomatoes, and garlic together in an oven save dish with 1 tbs cilantro and roast at 475 degrees for 1/2 hour.
4) We then cook the chicken in a frying pan, with 1 tbs of cilantro until cooked.
5) Put roasted veggies on top of a bed of lettuce and top with the chicken.
Enjoy!!!!!
Number of Servings: 2
Recipe submitted by SparkPeople user PEACHY78.
2) Prepare salad ingredients (lettuce and cucumber)
3) cook corn until slightly warm. Mix the corn, sliced red peppers, tomatoes, and garlic together in an oven save dish with 1 tbs cilantro and roast at 475 degrees for 1/2 hour.
4) We then cook the chicken in a frying pan, with 1 tbs of cilantro until cooked.
5) Put roasted veggies on top of a bed of lettuce and top with the chicken.
Enjoy!!!!!
Number of Servings: 2
Recipe submitted by SparkPeople user PEACHY78.
Nutritional Info Amount Per Serving
- Calories: 181.8
- Total Fat: 2.0 g
- Cholesterol: 236.1 mg
- Sodium: 65.7 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 4.1 g
- Protein: 20.2 g
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