January 4, 2024
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
- Place first 5 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving.
- 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.
- 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.
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)