3chicken breast halves, or about 4 cups cooked chicken
8-10cupschopped Romaine lettuce
1 15oz.can black beans, drained and rinsed
2-3 tomatoes, chopped
1/2red onion, chopped
1/2bunch cilantro, chopped
Cheddar or Jack cheese, grated
1lime, half for chicken, half for dressing
Tortilla chips
Creamy Cilantro Lime Dressing:
1cupbuttermilk
1cupmayonnaise
1/2bunch cilantro, washed and chopped
1TablespoonTaco seasoning
juice from half of one lime
1/2teaspoongarlic salt
fresh ground pepper
Cooking Light recipe:
Lime Vinaigrette: (Lower in fat, great flavor)
1/2cupchopped seeded tomato
1/2cupchopped cilantro
4tablespoonsolive oil
2tablespoonsCider Vinegar
2teaspoonslime rind, grated
2tablespoonsfresh lime juice
1/2teaspoonsalt
1/2teaspooncumin
1/2teaspoonchili powder
1/2teaspoonpepper
1garlic clove, chopped
4Tablespoonsmayo, optional, but necessary in my opinion
Instructions
Season chicken with salt and pepper, squeeze juice from lime onto chicken. Cook in oven under broiler for about 8-10 minutes, depending on thickness of meat. Remove, and let cool, then slice and set aside. If the weather is nice enough , grilling this on the bbq is best.
Combine salad ingredients into large bowl. Toss with cooled chicken. Add desired amount of cheese and tortilla chips.
Combine all dressing ingredients into blender or bowl, and whisk or blend until smooth.
Notes
=Unless the salad is being served and eaten all at one sitting, I toss the chips, cheese and dressing with each individual serving.-Great with a half bag of frozen corn, thawed, or chopped bell peppers or sliced olives.-Sometimes, I substitute sour cream for the mayo, or add 1/2 block (4 oz) of softened cream cheese to the dressing. In this case, I just add a little more garlic salt and taco seasoning.