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About
Make this for: Lunch
Category: Salads
This Recipe Makes: 4 Serving(s)
Summary
If you like spicy food, sprinkle cayenne pepper on the chicken strips before baking. The highly seasoned lime vinaigrette dressing is also terrific over grilled fish.
What you'll need
1 pkg.boneless chicken breast (about 12 oz)
1/4 tsp.salt
1/8 tsp.freshly ground black pepper
1 medlow carb tortilla
1 1/2 tsp.olive oil
1/2 medred bell pepper coarsely chopped
1/2 cupcanned black beans drained, rinsed
1/2 smallred onion, finely chopped
8 cupmixed greens (about 5 oz.)
1/3 cupchopped fresh cilantro
1 medavocado
2 tbsp.fresh lime juice
1 smalltomato, coarsely chopped
1/3 cupolive oil (dressing)
2 tbsp.fresh lime juice (dressing)
1 tsp.grated lime peel (dressing)
1 smallgarlic clove pressed (dressing)
1/2 tsp.chili powder (dressing)
1/4 tsp.ground cumin (dressing)
1/4 tsp.salt (dressing)
Instructions
Step 1 For Salad: Prepare a medium grill or preheat broiler. Brush grill with oil. Season chicken breast with salt and pepper. Grill 15 minutes, or until cooked through, turning once halfway through cooking time. (Chicken may be made up to 1 day ahead. Cool before wrapping and refrigerating) Let chicken cool to room temperature, then thinly slice on the diagonal.
Step 2 Heat oven to 400 degrees. Brush tortilla with olive oil and cut into thirds. Stack thirds and slice into 1/3-inch strips. Spread out on a baking sheet and bake 10 minutes, until golden. Set aside to cool.
Step 3 In a large bowl toss red pepper, black beans, onion, greens, cilantro and cooled tortilla strips until evenly mixed.
Step 4 For Dressing: Whisk olive oil, lime juice, grated lime peel, garlic, chili powder, cumin and salt.
Step 5 To assemble salad: Toss greens mixture with dressing until evenly coated. Cut avocado into thin slices and toss with lime juice. For each portion, place one-quarter of the greens mixture on each of the four plates. Top with one-quarter of the chicken slices, one-quarter of the chopped tomato and one-quarter of the avocado slices. If desired, serve with lime wedges.