Tuesday, August 12, 2014
Chopped Chicken Fiesta Salad
3 tbsp. fat-free plain yogurt
1 tbsp. finely chopped and seeded jalapeño pepper
1 tbsp. finely chopped red onion
1 1/2 tsp. seasoned rice vinegar
1/2 tsp. finely chopped cilantro
1/4 tsp. granulated white sugar
4 cups chopped romaine lettuce
1/4 cup chopped red onion
2 tbsp. chopped red bell pepper
2 tbsp. black bean and corn salsa
2 tbsp. shredded reduced-fat cheddar cheese
5 baked tortilla chips, broken into bite-sized pieces
3 oz. cooked and chopped skinless chicken breast
1 tbsp. finely chopped parsley
1 tbsp. finely chopped cilantro
1/8 tsp. garlic powder
In a small bowl, combine dressing ingredients. Add 1 1/2 tsp. water, and mix well. To make the salad, place lettuce in a large bowl (or on a large plate). Top with onion, bell pepper, salsa, cheese, and broken tortilla chips. Toss chicken with parsley, cilantro, and garlic powder. Add to salad, and serve with dressing.
Makes 1 serving.
Thanks to Hungry Girl for this recipe.