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 3 whole eggs 120g shrimp (peeled) 2 tbsp Greek yoghurt Salt, pepper Optional: garlic, chilli flakes, spinach Instructions Step 1 Lightly sauté shrimp in a pan (2–3 mins each side). Step 2 Whisk eggs with salt & pepper. Step 3 Pour eggs into pan, scramble gently. Step 4 Stir through Greek yoghurt at the end for creaminess. Step 5 Serve immediately. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 450cal | Protein: 50-55g | Fat: 25g | Carbohydrates: 5g |
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In this bulletin we discuss Psyllium Husk - Super Food. . .