Grilled Fiesta Salad Recipe
Ingredients
| 3 (4-ounce) skinned, boned chicken breast halves | ||
| 1/4 cup plus 1 tablespoon lime juice, divided | ||
| Vegetable cooking spray | ||
| Olive oil | 1 Teaspoon | |
| 3 tablespoons chopped green onions | ||
| 1 cup seeded, chopped yellow tomato | ||
| Sweet red pepper | 1 Cup (16 tbs), chopped | |
| 2 tablespoons seeded, chopped jalapeno pepper | ||
| Water | 2 Tablespoon | |
| Honey | 2 Teaspoon | |
| 2 cups loosely packed shredded red leaf lettuce | ||
| 1 cup loosely packed shredded iceberg lettuce | ||
| 1 cup loosely packed shredded Boston lettuce | ||
| Black beans | 1 Can (10oz), drained | |
| 1/4 cup nonfat sour cream alternative | ||
| Jalapeno pepper slice | 1 | |
Directions
Place chicken in a heavy-duty, zip-top plastic bag; add 2 tablespoons lime juice.
Seal bag, and shake until chicken is coated.
Marinate in refrigerator 2 hours, turning bag occasionally.
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add green onions, and saute 1 minute.
Add tomato and chopped peppers; saute 2 minutes.
Add remaining 3 tablespoons lime juice, water, and honey; cook over medium heat until thoroughly heated.
Remove from heat.
Set aside, and keep warm.
Remove chicken from marinade; discard marinade.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place chicken on rack; grill, covered, 5 to 6 minutes on each side or until chicken is done.
Cut chicken into thin slices.
Set aside, and keep warm.
Combine lettuces in a bowl; toss well.
Place 1 cup lettuce mixture on each individual salad plate.
Top with black beans.
Arrange chicken evenly over beans.
Spoon tomato mixture over chicken; top each serving with 1 tablespoon sour cream.
If desired, garnish with cilantro sprigs and jalapefio pepper slices.
Seal bag, and shake until chicken is coated.
Marinate in refrigerator 2 hours, turning bag occasionally.
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add green onions, and saute 1 minute.
Add tomato and chopped peppers; saute 2 minutes.
Add remaining 3 tablespoons lime juice, water, and honey; cook over medium heat until thoroughly heated.
Remove from heat.
Set aside, and keep warm.
Remove chicken from marinade; discard marinade.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place chicken on rack; grill, covered, 5 to 6 minutes on each side or until chicken is done.
Cut chicken into thin slices.
Set aside, and keep warm.
Combine lettuces in a bowl; toss well.
Place 1 cup lettuce mixture on each individual salad plate.
Top with black beans.
Arrange chicken evenly over beans.
Spoon tomato mixture over chicken; top each serving with 1 tablespoon sour cream.
If desired, garnish with cilantro sprigs and jalapefio pepper slices.
Chef
