Chipotle Grilled Chicken Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Take a cue from south of the border for a grilled main-dish salad.
Ingredients
4 boneless skinless chicken breasts
3/4 cup bottled chipotle marinade
1/2 cup Old El Paso™ Thick ‘n Chunky salsa
1/4 cup chopped fresh cilantro
2 tablespoons bottled chipotle marinade
2 tablespoons olive oil
Grated peel of 1 medium lime (2 teaspoons)
Juice of 1 medium lime (almost 1/3 cup)
4 cups torn romaine lettuce
1 cup frozen corn, cooked, cooled
1/2 cup chopped red bell pepper
1 can (15 oz) Progresso™ black beans, drained, rinsed
Instructions
In large nonmetal dish or resealable food-storage plastic bag, place chicken and 3/4 cup chipotle marinade; turn to coat. Cover dish or seal bag; refrigerate at least 20 minutes or up to 2 hours to marinate.
Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning halfway through grilling, until chicken is fork-tender and juice is clear when center of thickest part is cut (170 °F). Let stand 5 minutes; cut into 1/2-inch strips.
In small bowl, stir together salsa, cilantro, 2 tablespoons chipotle marinade, the oil, lime peel and lime juice. In large bowl, toss lettuce, corn, bell pepper and beans; toss with salsa mixture.
Divide bean mixture among 4 serving plates. Top each with chicken. If desired, serve with sour cream.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment