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Thursday, February 5, 2009

Mexican Salad

I made this with chicken on top for dinner. Great news everyone: It's almost fat free! The only fat comes from the chicken, and chicken breast add lots of protein without too much icky fat. The dressing goes well as a sauce for chicken or meat dishes too!

I didn't include measurements for the ingredients because you can alter the quantity to fit your liking.

-shredded romaine lettuce
-diced cucumbers
-diced cherry tomatoes
-finely diced green onions (use the white part in the salad and save the greens for the dressing)
-black beans
-corn (optional, I didn't use it)
-cooked chicken breast strips (or a shredded rotisserie chicken)
-fresh salsa (this comes in a container, found in the refrigerated section of a grocery store, NOT the jar)

-1 cup fat free plain yogurt
-1/2 cup packed cilantro
-1 clove garlic
-green tips of green onions
-salt to taste
-seeded jalapeno (optional)
**you may want to use 1 tablespoon sour cream or mayonnaise to thicken dressing**

-Layer the ingredients in the listed order: lettuce, cucumbers, tomatoes, green onions, black beans, corn, chicken, fresh salsa

-Blend dressing ingredients using an immersion blender (or use a normal blender). If the sauce is too liquidy (yes, that is a real word in kitchen talk), add a tablespoon of sour cream or mayonnaise. Drizzle the dressing on top of the salad

-Garnish with optional shredded cheddar cheese and tortilla strips (I didn't do this, because it will obviously add fat :P)


  1. This looks so good! I want to steal it and put it on my blog =)

  2. def trying this!! salads are the best!

  3. this looks yum, we usually make taco salad but its doused with thousand island dressing so not very healthy