Ingredients: |
Ingredients: For the dressing: • 1 cup packed cilantro leaves and stems • 1 green onion (roughly chopped) • 2 tablespoons lime juice (from about 1 lime) • 1 tablespoon canola oil • 1 tablespoon water • 1/2 cup fat-free sour cream • 1/8 teaspoon • 1/8 teaspoon salt • 1/8 teaspoon ground black pepper • pinch sugar (or stevia)
For the salad: • 1 1/2 cups shredder or chopped cooked chicken breast (from rotisserie or about 1/2 pound raw chicken breasts) • 6 cups chopped Romaine lettuce hearts • 1 cup canned, no-salt-added corn kernels (drained, rinsed) & 1 cup canned Black Beans • 1 cup chopped tomatoes • 1/2 cup sliced radishes • 2 Tbsp finely chopped red onion • 1 avocado (peeled, pitted, diced)
320 Calories per serving
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Directions: |
Directions:DIRECTIONS:
For the dressing: • 1 Into the bowl of a food processor or blender, add all the ingredients. • 2 Process until dressing is smooth, about 30 to 45 seconds. Scrape dressing down from the sides with a spatula and process again, about 20 seconds. • 3 Transfer dressing to a bowl and reserve.
For the salad: • 1 If using rotisserie chicken, remove the skin from the chicken breast and discard skin. Shred the meat using 2 forks or chop it up into small pieces with a knife. If preparing chicken breasts, use directions below. • 2 Prepare the vegetables: thinly chop the Romaine hearts; drain the liquid from the canned corn & black beans and rinse it; chop the tomatoes; slice the radishes; finely chop the red onion; and peel the avocado, remove the pit, and dice it. • 3 Onto a large platter or divided equally onto plates, arrange the salad by first layering the lettuce. Top with chicken, corn, black beans, tomatoes, radishes, red onion, and avocado. • 4 Serve with the Creamy Cilantro-Lime Dressing on the side or drizzle it on top of the salad. 4 Serving size |