Southwest Chicken Salad
Tender grilled chicken with black bean and corn salsa and a creamy jalapeno cilantro dressing.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 4 Salads
- 2 Pounds Boneless Skinless Chicken Breast
- Chopped Lettuce
- 3 Tablespoons Olive Oil
- Juice of 1 Lime about 2 Tablespoons
- 1 Teaspoon Garlic Minced
- ½ Teaspoon Cumin Powder
- ½ Teaspoon Chili Powder
- 1 Tablespoon Finely Minced Cilantro
- 2 Cups Low Fat Cottage Cheese
- 2 Tablespoons Minced Jalapeno
- 1 Tablespoon MCT Oil
- 2 Green Onions
- 1 Teaspoon Minced Garlic
- 1 Teaspoon Salt
- ¼ Teaspoon Cumin Powder
- 1 Tablespoon Fresh Lime Juice
- ⅓ Cup Chopped Cilantro
Assemble the Salads:
Place chopped or torn lettuce onto four plates.
Top each plate with 1 cup of black bean and corn salsa.
Lay cooked chicken breast on top of the salsa.
Drizzle with 1/4 - 1/2 Cup Dressing.
Please note: The nutritional information is for 1/2 pound chicken breast, 1 cup salsa, and 1/4 cup dressing.
TRIM HEALTHY MAMAS: You will see that the fat content is listed as 10 grams per serving. However, this is counting the naturally occurring fat in boneless skinless chicken breast. We do not count the natural fat in our protein sources towards the 5 gram guideline. Minus 6 grams of fat per serving of chicken breast, and you only have 4 grams of fat (well within the guideline of 5 grams).
Serving: 1Salad with 1/4 Cup Dressing and 1 Cup Salsa | Calories: 403kcal | Carbohydrates: 27g | Protein: 58g | Fat: 10g | Fiber: 6g