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Fiesta Chicken Salad

November 14, 2015 · by gennavee ·

fiestachk2

 

 

 

 

 

 

 

 

 

 

Fiesta Chicken:

1/2 teaspoon sea salt

2 teaspoons garlic powder

2 teaspoons chili powder

1/4 teaspoon Chipotle Pepper

1/2 teaspoon white pepper

1/2 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon oregano

1/4 teaspoon red pepper flake

16 ounces boneless skinless chicken breast

2 teaspoons olive oil

Directions:
Preheat outdoor or countertop grill. Combine all dry seasonings. Coat both sides of chicken with seasonings. Drizzle chicken breasts with the teaspoons of olive oil. Grill 3-4 minutes on each side, until internal temperature equals 165 degrees F. Remove from grill and set aside to cool–about five minutes. Slice thinly on an angle.

Baja Red Pepper Dressing:

2 Tablespoons Low Fat Mayo

3 Tablespoons Low Fat Sour Cream

1 Tablespoon Olive Oil

1/2 Red Pepper, Roasted and skin removed

1 Tablespoon Chopped Green Onion

1 teaspoon Chili Powder

Pinch of Cayenne

2-1/2 Teaspoons Lemon Juice

1/2 teaspoon Garlic Powder

1 teaspoon Dried Parsley

1/4 teaspoon Black Pepper

1/4 teaspoon Salt

Directions:
Add all ingredients to food chopper or food processor and blend until creamy and smooth.

Pico De Gallo:

1/2 White Onion, chopped

2 Roma Tomatoes, chopped

2 teaspoons fresh lime juice

1/2 teaspoon rice wine vinegar

1-1/2 Tablespoons Cilantro

1/2 Jalapeno Pepper, minced

Pinch of Salt

Pinch of Pepper

Directions:
Combine all ingredients in a small bowl and set in refrigerator while the salad is prepared.

Fiesta Salad:

1 head Romaine Lettuce

1/2 cup tortilla strips

Pico de gallo (recipe above)

Grilled chicken (recipe above)

Baja Red Pepper Dressing (recipe above)

Directions:
Rinse and dry Romaine, leaving leaves whole. Assemble salad by placing two Romaine leaves on overlapping each other on the plate, 1/4 of the grilled chicken down the center of the Romaine, 1/4 of the pico de gallo on one side of the chicken, 1/4 of the tortilla strips on the other side of the chicken, and 1/4 of the dressing drizzled over the salad.

Servings: 4 * Calories Per Serving: 397 * Fat: 20.3 g * Carb: 33.5 g * Fiber 5.3 * Protein: 25.1 g * Sugar: 7.9 g * Sodium: 666 mg * Cholesterol: 61 mg

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Filed Under: low-calorie-recipes ·

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