Southwest Chicken Salad

Ingredients

• 1/3 cup chopped red onion
• 1/4 cup pickled jalapeno slices, chopped
• 1/4 cup coleslaw salad dressing
• 1 tablespoon juice from pickled jalapeno slices
• 1 tablespoon lime juice
• 2 boneless skinless chicken breast halves
• 1/4 cup frozen corn
• 3 cups chopped romaine
• 1/4 cup chopped capsicum
• 1/4 cup chopped tomatoes
• 1/4 cup canned black beans, rinsed and drained
• 1/2 cup shredded cheddar cheese
• 1/2 cup tortilla strips

Method

1. Place first 5 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving.
2. Place chicken on oiled grill rack. Grill, covered, over medium heat for 5-7 minutes on each side. Let stand 5 minutes before slicing. Meanwhile, prepare corn according to package directions.
3. Divide romaine between 2 salad bowls. Arrange chicken over romaine; top with corn, red capsicum, tomatoes and beans. Sprinkle with cheese and tortilla strips. Shake dressing again; drizzle over salads. Serve immediately.
   

Prep: 10 mins  •  Cook: 15 mins  •  Serves 2

1 serving: 557 calories, 26g fat (8g saturated fat), 132mg cholesterol, 826mg sodium, 33g carbohydrate (9g sugars, 4g fiber), 45g protein.