* Exported from MasterCook *
Chicken Fiesta Salad - 4 Points
Recipe By : Quick & Easy Menus
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Or Turkey Salads
Amount Measure Ingredient -- Preparation Method
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3 4 Oz. skinned -- boned chicken
-- breast halves
1/3 Cup fresh lime juice -- divided
cooking spray
1 Teaspoon olive oil
3 Tablespoons chopped green onions
1 Cup chopped seeded yellow tomato
1 Cup chopped red bell pepper
2 Tablespoons chopped seeded jalapeno pepper
2 Tablespoons water
2 Teaspoons honey
2 Cups thinly sliced red leaf lettuce
1 Cup thinly sliced iceberg lettuce
1 Cup thinly sliced boston lettuce
1 15 Oz. Can black beans -- drained
1/4 Cup fat-free sour cream
1. Combine chicken and 2 tablespoons lime juice in a heavy-duty, zip-top plastic bag; seal bag, and shake to coat chicken. Marinate in refrigerator 2 hours, turning bag occasionally.
2. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add green onions; saute 1 minute. Add tomato and chopped peppers; saute 2 minutes. Add remaining lime juice, water, and honey; cook over medium heat until thoroughly heated. Remove from heat; set aside, and
keep warm.
3. Remove chicken from marinade; discard marinade. Prepare grill or broiler. Place chicken on grill rack or broiler pan coated with cooking spray, and cook 5 minutes on each side or until done. Cut chicken
into thin slices; set aside, and keep warm.
4. Combine lettuces in a bowl; toss well. Divide lettuce mixture evenly among salad plates; top with black beans. Arrange chicken evenly over beans. Spoon tomato
mixture over chicken, and top each serving with 1 tablespoon sour cream.
Yield: 4 servings.
POINTS: 4;
Exchanges: 2 veg, 2 very lean meat, 1 starch, 1/2 fat. Per serving: Cal 249(17% from fat); Pro 27.5g; Fat 4.6g(sat 0.9g); Carb 25.2g; Fib 4.5g; Chol 54mg; Iron 3.2mg; Sod 223mg; Calc 58mg.
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