Southwest Chicken Salad with Creamy Cilantro Dressing.
Portion Size: 1 ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 large or 2 small heads romaine lettuce | Leaves separated, washed, and dried |
| 1 can (15 oz. ) no added salt black beans | Drained and rinsed |
| 2 cups whole kernel white corn, frozen, and thawed | |
| 1 cup chopped tomatoes | Washed trimmed and diced |
| 1 1/4 pound cooked chicken breasts, diced | Trim all visible fat and skin. |
| ½ cup sliced green onions | Washed, trimmed and sliced. |
| 1 cup shredded low fat cheddar cheese | |
| Dressing: | |
| 1/3 cup olive or canola oil | |
| 1 ½ cup finely chopped fresh cilantro leaves | Washed, trimmed and chopped |
| ¼ cup lime juice | |
| ¼ teaspoon salt | |
| 1 cup nonfat plain yogurt |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a skillet, sauté chicken breast in olive oil until no longer pink. Drain fat. Chill. | Cook until internal temperature reaches 165°F for 15 seconds. |
| 2 | Mix together ingredients of dressing in a small bowl or food process | |
| 3 | In a large bowl, tear lettuce into bite size pieces Add black beans, corn, tomatoes, green onions, cheese and chicken breast. | Chilled internal temperature maintained at 41°F. |
| 4 | Just before serving add dressing. Toss until well coated. |
Posted in Chicken Lunch Recipes, Lunch Entrée
