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Grilled Fiesta Salad

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  Skinned boned chicken breast halves 12 Ounce (Three 4 Ounce Pieces)
  Lime juice 5 Tablespoon, divided (1/4 Cup Plus 1 Tablespoon)
  Vegetable cooking spray 1 Tablespoon
  Olive oil 1 Teaspoon
  Chopped green onion 3 Tablespoon
  Seeded chopped yellow tomato 1 Cup (16 tbs)
  Chopped sweet red pepper 1 Cup (16 tbs)
  Seeded chopped jalapeno pepper 2 Tablespoon
  Water 2 Tablespoon
  Honey 2 Teaspoon
  Loosely packed shredded red leaf lettuce 2 Cup (32 tbs)
  Loosely packed shredded iceberg lettuce 1 Cup (16 tbs)
  Loosely packed shredded boston lettuce 1 Cup (16 tbs)
  Canned black beans 14 1⁄2 Ounce, drained (1 Can)
  Non-fat sour cream 1⁄4 Cup (4 tbs)
  Jalapeno pepper slice 2

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.

Recipe Summary

Side Dish

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Grilled Fiesta Salad Recipe