Main Dish ðĨ
Southwestern Salad Recipe
4 servings
āļāļģāļāļ§āļāļāļĩāđāđāļŠāļīāļĢāđāļ-
āđāļ§āļĨāļēāļĢāļ§āļĄāļŠāđāļ§āļāļāļŠāļĄ
2 hearts romaine lettuce (washed)
1/2 cup low-fat cheddar cheese (shredded)
1/2 cup canned black beans (rinsed)
1 cup cherry tomatoes
1 package (3- 3 oz chicken breasts Johnsonville Flame Grilled Southwestern Seasoned Chicken Breast)
1/2 cup canned corn (drained)
1/4 cup red onion (finely diced)
1/4 cup cilantro (finely diced (optional)
12 baked & seasoned tortilla chips
8 oz one recipe Skinny Salsa Ranch
āļ§āļīāļāļĩāļāļģ
Chop the romaine into bite-sized pieces and layer into the bottom of a wide bowl. Prep veggies, and chop chicken breast into 1/2"-1" pieces.
Layer cheese, black beans, tomatoes, chicken, corn, and red onion on top of the lettuce, then sprinkle with cilantro.
Place the baked corn chips around the side of the bowl, or if you are meal prepping in small containers, put these in a baggie on the side.
Right before serving, toss the salad with the skinny salsa ranch.
Enjoy!
āļāđāļāļĄāļđāļĨāđāļ āļāļāļēāļāļēāļĢ
āļāļāļēāļāļāļĩāđāđāļŠāļīāļĢāđāļ
4 g
āđāļāļĨāļāļĢāļĩāđ
282 kcal
āđāļāļĄāļąāļāļāļąāđāļāļŦāļĄāļ
8.7 g
āđāļāļĄāļąāļāļāļīāđāļĄāļāļąāļ§
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āđāļāļĄāļąāļāđāļĄāđāļāļīāđāļĄāļāļąāļ§
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āđāļāļĄāļąāļāļāļĢāļēāļāļŠāđ
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āļāļāđāļĨāļŠāđāļāļāļĢāļāļĨ
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āđāļāđāļāļĩāļĒāļĄ
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āļāļēāļĢāđāđāļāđāļŪāđāļāļĢāļāļāļąāđāļāļŦāļĄāļ
22 g
āđāļĒāļāļēāļŦāļēāļĢ
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āļāđāļģāļāļēāļĨāļāļąāđāļāļŦāļĄāļ
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āđāļāļĢāļāļĩāļ
27.4 g
4 servings
āļāļģāļāļ§āļāļāļĩāđāđāļŠāļīāļĢāđāļ-
āđāļ§āļĨāļēāļĢāļ§āļĄ