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Packed with
filling ingredients for a great main-dish salad...
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VINAIGRETTE: |
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¼
cup |
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chopped seeded tomato |
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¼
cup |
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chopped fresh cilantro |
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2
tbs |
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olive oil |
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1
Tbs |
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cider vinegar |
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1
tsp |
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grated lemon rind |
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1
Tbs |
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fresh lime juice |
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¼
tsp |
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salt |
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¼
tsp |
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ground cumin |
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¼
tsp |
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chili powder |
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¼
tsp |
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black pepper |
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1
clove |
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garlic, peeled
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SALAD: |
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8
cups |
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thinly sliced iceberg lettuce |
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1½
cups |
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chopped ready-to-eat roasted, skinned,
boned chicken breast (about 2 breasts) |
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1
cup |
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chopped tomato |
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1
cup |
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chopped green bell pepper |
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1
cup |
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finely diced red onion |
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½
cup |
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(2
ounces) shredded reduced-fat sharp
cheddar cheese |
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15
ounce |
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can
black beans, rinsed and drained |
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4
cups |
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fat-free baked tortilla chips (about 4
ounces) |
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1 |
To prepare
vinaigrette: combine all vinaigrette ingredients
in a blender or food processor; process until
smooth. |
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2 |
To prepare
salad: combine lettuce and remaining ingredients
except chips in a large bowl. Add vinaigrette;
toss to coat. Serve with chips. |
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Servings: 4 |
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Yield: Serving
Size: about 2 cups salad and 1 cup chips |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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382.90 |
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Calories From Fat (27%) |
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101.82 |
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% Daily Value |
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Total Fat
11.38g |
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18% |
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Saturated Fat 2.45g |
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12% |
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Cholesterol
48.09mg |
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16% |
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Sodium
548.09mg |
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23% |
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Potassium
830.08mg |
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24% |
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Carbohydrates
40.58g |
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14% |
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Dietary Fiber 11.10g |
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44% |
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Sugar 4.33g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
29.48g |
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Protein
31.14g |
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62% |
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WW
POINTS: 8
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Recipe Source |
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Cooking Light |
