Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 332.4
  • Total Fat: 20.4 g
  • Cholesterol: 28.8 mg
  • Sodium: 90.8 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 8.6 g
  • Protein: 18.6 g

View full nutritional breakdown of Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa calories by ingredient
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Introduction

I got this recipe from Cooking Fresh and it's amazing!!! Very filling! I took out a lot of the dressing because we found that just the bit we put on the black beans worked perfectly and was plenty moist! I got this recipe from Cooking Fresh and it's amazing!!! Very filling! I took out a lot of the dressing because we found that just the bit we put on the black beans worked perfectly and was plenty moist!
Number of Servings: 4

Ingredients

    1 Boneless, skinless Chicken Breast (7 oz), trimmed
    1/2 TBS Chili Powder
    1 tsp. brown sugar
    1/2 tsp. ground coriander
    1/2 tsp. ground cumin
    dash of Kosher salt
    2 T olive oil
    1 t lime juice
    1/2 t honey
    black pepper
    1 C black beans, rinsed and drained
    4oz cherry tomatoes (not included in calories)
    1 lrg scallion
    2 small heads Bib/ Boston lettuce torn into bite-size pieces
    1 med avocado
    1/4 C toasted pine nuts

Directions

Preheat oven or light grill (whichever preferred). Trim and the butterfly chicken breat.

In small bowl, combine chili powder, brn sugar, coriander, cumin and 3/4 tsp salt (not in nutrition). Rub spice all over both side of chicken and let sit while preheating. After heated, cook until just done.

Meanwhile, in small bowl combine olive oil, lime juice, honey and 1/2 tsp salt (not in nutrition), a little black pepper and whisk or mix well. Combine with black beans and scallions and (optional) tomatoes -I put the tomatoes on last as garnish.

Arrange lettuce on platter or 4 plates. Slice chicken breast thinly. Pit and slice avocado. Arrange black bean salsa, avocado and chicken over lettuce. Garnish with pine nuts.

Delicious!



Serving Size: Makes 4 Large Salads

Number of Servings: 4

Recipe submitted by SparkPeople user CHANGEISHOPE.

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