STEROID
04-28-2012, 01:12 AM
Southwestern Chicken Caesar Salad With Chipotle Dressing
http://food.sndimg.com/img/recipes/22/48/68/large/pic2ziTyv.jpg
Total Time: 40 Minutes
Serves: 4
Ingredients:
5 boneless,skinless chicken breasts
Xtra Virgin Olive Oil
1 (1 1/3 ounce) package low sodium fajita seasoning mix
1 small romaine lettuce (about 7-8 cups torn into bite-size pieces)
3/4-1 cup black beans (rinsed and very well drained) You can also use corn niblets.
1 1/2 cups garlic flavored croutons (or use as much as desired)
1/3 cup grated fat free parmesan cheese
1 -2 red bell pepper, seeded and sliced into rings
1/4 cup grated fat free parmesan cheese (or to taste)
CHIPOTLE DRESSING
1 cup fat free mayonaise
2/3 cup fat free parmesan cheese
1/2 cup fat free sour cream
1/2 teaspoon cumin
2 anchovy filets
3 green onions, chopped
1 tablespoon Dijon Mustard
1 chipotle pepper (from a jar or can)
2 teaspoons minced fresh garlic
2 teaspoon slow sodium Worcestershire sauce
1/2 teaspoon black pepper (or to taste)
Directions:
Brush olive oil over the chicken breasts, then sprinkle the fajita seasoning onto both sides.
Grill over medium-high heat about 6 minutes per side (or you may broil).
Allow to cool then slice into strips; set aside.
For the dressing; in a blender or food processor combine mayonnaise, 2/3 cup Parmesan cheese, sour cream, cumin, anchovy fillets, green onions, Dijon mustard, chipotle pepper, fresh garlic, Worcestershire sauce and black pepper; process or blend until smooth then season with salt if desired.
Place the lettuce in a large glass bowl, add in black beans; toss to mix.
Top the salad with croutons and red bell pepper rings and cooked chicken slices, then sprinkle with about 1/3 cup grated Parmesan cheese (or any amount desired).
Drizzle the dressing over the salad or serve dressing on the side.
Nutritional Info
Serving Size: 1 (554 g)
Amount Per Serving
Calories 486
Total Fat 10g
Saturated Fat 2 g
Cholesterol 143 mg
Sodium 751 mg
Total Carbohydrate 43 g
Dietary Fiber 8 g
Sugars 8.5 g
Protein 56 g
http://food.sndimg.com/img/recipes/22/48/68/large/pic2ziTyv.jpg
Total Time: 40 Minutes
Serves: 4
Ingredients:
5 boneless,skinless chicken breasts
Xtra Virgin Olive Oil
1 (1 1/3 ounce) package low sodium fajita seasoning mix
1 small romaine lettuce (about 7-8 cups torn into bite-size pieces)
3/4-1 cup black beans (rinsed and very well drained) You can also use corn niblets.
1 1/2 cups garlic flavored croutons (or use as much as desired)
1/3 cup grated fat free parmesan cheese
1 -2 red bell pepper, seeded and sliced into rings
1/4 cup grated fat free parmesan cheese (or to taste)
CHIPOTLE DRESSING
1 cup fat free mayonaise
2/3 cup fat free parmesan cheese
1/2 cup fat free sour cream
1/2 teaspoon cumin
2 anchovy filets
3 green onions, chopped
1 tablespoon Dijon Mustard
1 chipotle pepper (from a jar or can)
2 teaspoons minced fresh garlic
2 teaspoon slow sodium Worcestershire sauce
1/2 teaspoon black pepper (or to taste)
Directions:
Brush olive oil over the chicken breasts, then sprinkle the fajita seasoning onto both sides.
Grill over medium-high heat about 6 minutes per side (or you may broil).
Allow to cool then slice into strips; set aside.
For the dressing; in a blender or food processor combine mayonnaise, 2/3 cup Parmesan cheese, sour cream, cumin, anchovy fillets, green onions, Dijon mustard, chipotle pepper, fresh garlic, Worcestershire sauce and black pepper; process or blend until smooth then season with salt if desired.
Place the lettuce in a large glass bowl, add in black beans; toss to mix.
Top the salad with croutons and red bell pepper rings and cooked chicken slices, then sprinkle with about 1/3 cup grated Parmesan cheese (or any amount desired).
Drizzle the dressing over the salad or serve dressing on the side.
Nutritional Info
Serving Size: 1 (554 g)
Amount Per Serving
Calories 486
Total Fat 10g
Saturated Fat 2 g
Cholesterol 143 mg
Sodium 751 mg
Total Carbohydrate 43 g
Dietary Fiber 8 g
Sugars 8.5 g
Protein 56 g