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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.

Ingredients
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-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)

Dressing
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-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**


Assembly
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-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)

3 comments:

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

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

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

    ReplyDelete