SOUTHWESTERN CHICKEN & VEGGIE SALAD

SOUTHWESTERN CHICKEN & VEGGIE SALAD

Yields: 6 servings | Calories: 267 | Total Fat: 14g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 75mg | Sodium: 509mg | Carbohydrates: 13g | Fiber: 3g | Sugar: 4g | Protein: 22g | SmartPoints: 8

INGREDIENTS:

Chicken:
  • 1 pound boneless, skinless chicken breasts
  • 3/4 teaspoon sea salt, divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon extra-virgin olive oil
Salad:
  • 4 cups loosely packed chopped Romaine lettuce
  • 1 cup cooked corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 red onion, sliced
  • 1/3 cup salsa
  • 1/2 cup reduced fat shredded cheddar
  • 1/2 avocado, pitted and peeled
  • 1 1/2 tablespoons lime juice
  • 1/2 cup sour cream

DIRECTIONS:

Chicken:
  1. Pound the chicken breasts to an even thickness.
  2. Season the chicken with 1/2 teaspoon salt, chili powder, paprika, and cayenne.
  3. Heat a large skillet over medium heat and add the oil. When shimmering, add the chicken to the pan and cook until it lifts easily with a spatula. Flip, and continue cooking until a thermometer inserted in the center reaches 165 degrees F. Remove from pan and set aside while you make the salad.
Salad:
  1. In a large bowl, toss together the lettuce, corn, tomatoes, onions, salsa, and cheese. Divide salad between 6 plates. Slice the chicken and add it to the salad.
  2. Mash the avocado with the lime juice and remaining salt, and add to the salads with the sour cream.
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