7-Layer Tex-Mex Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Salad:
1 lb. chicken tenderloins
1 Tbsp. Tex-Mex Rub (Pampered Chef Spice)
2 romaine hearts, trimmed
1/4 head of purple cabbage, core removed
8 oz. radishes, trimmed
1 (15 oz.) can black beans, rinsed & drained
1 pint cherry tomatoes
4 oz. cheddar cheese, grated
Dressing:
1/2 lime
2/3 cup plain low-fat Greek yogurt
1/4 cup milk
1 tsp. Tex-Mex Rub (Pampered Chef Spice)
1/2 tsp. salt
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Directions: |
Directions:1. Pre-heat nonstick pan and grill press over medium heat for 3-5 minutes. Season both sides of chicken with Tex-Mex rub.
2. Cook the chicken, covered with the press, for 6-8 minutes per side, turning halfway through cooking, or until the internal temperature reaches 165ºF. Move to a medium bowl to cool.
3. Place the romaine in a large serving bowl and coarsely chop with a salad chopper.
4. Slice cabbage to measure about 3 cups. Place the cabbage in a row on one end of the bowl over the romaine.
5. Chop the chicken and place it in a row next to the cabbage.
6. Slice the radishes and layer them next to the chicken. Place the beans in a row next to the radishes.
7. Slice the tomatoes and place them in a row next to the beans.
8. Place the grated cheddar cheese and place it in a row next to the beans.
9. For the dressing, juice the lime with a citrus press. Add the remaining dressing ingredients and mix until combined. Pour 2/3 over the salad and reserve the remaining dressing for each portion. |
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Number Of
Servings: |
Number Of
Servings:Serves 6 |
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