Ingredients: |
Ingredients: Chicken Marinade:
1 cup water
1/4 cup pineapple juice
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon liquid smoke
1/4 teaspoon onion powder
dash garlic powder
2 chicken breast fillets
Low-Fat Southwestern Dressing:
1/4 cup low-fat milk
1 tablespoon vinegar
2 tablespoons minced tomato
1 tablespoon minced onion
2 teaspoons minced canned Ortega chili
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon chili powder
1/8 teaspoon cumin
dash thyme & oregano
1/2 cup fat-free sour cream
Pico De Gallo:
1 large tomato
1/4 cup diced Spanish onion
1 teaspoon chopped fresh jalapeno pepper, seeded
1 teaspoon finely minced fresh cilantro
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup shredded red cabbage
1/4 cup shredded carrot
2 cups alfalfa sprouts
2/3 cup dark red kidney beans
2 green onions, diced (green part only)
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Directions: |
Directions:Make the chicken marinade by combining the ingredients in a medium bowl. Add the chicken fillets and marinate for at least 24 hours.
Prepare the dressing by combining all ingredients, except the sour cream, in a blender. Blend on low speed for about 15 seconds or until the onion is pulverized. Pour the mixture into a medium bowl and add the sour cream. Whisk until smooth. Cover and chill.
Prepare the pico de gallo by combining all of the ingredients in a small bowl. Cover and chill.
When you are ready to build the salads, cook the chicken fillets on a preheated barbecue or indoor grill set to high for 4 to 7 minutes per side, or until done.
To build the salad, first toss the lettuces, cabbage and shredded carrots together. Divide the lettuce mixture and arrange it on two plates. Divide the sprouts and sprinkle them over the lettuce and around the edge of each plate. Divide the kidney beans and sprinkle them over the lettuce on each plate. Divide the pico de gallo and sprinkle it over the top of the salads. Divide the green onion and sprinkle it over the top of each of the salads. Slice the chicken fillets into bite-size pieces and arrange over the top of each salad. Serve with the low-fat dressing on the side. |
This recipe for Chicken Salad Chili's Guiltless Grill Guiltless Chicken Salad (Todd Wilbur) is from