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You can save a few calorie by omitting the tortilla chips, or, if you prefer, try the low-fat baked tortilla chips instead of the standard fried restaurant-style chips.
You can also use kidney beans in place of the black beans; sliced plum tomatoes instead of cherry tomatoes; and low-fat Italian dressing instead of the Caesar dressing to change this recipe anytime.
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| El Paso Chicken and Black Bean Salad |
Ingredients
(4 servings - 300 calories per serving)
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| 10 cups |
romaine lettuce (torn into bite-size pieces) |
| 1 15oz can |
black beans (drained, rinsed) |
| 1-1/2 cups |
cooked chicken breast (cubed) |
| 1-1/2 cups |
cherry tomatoes (halved) |
| 1/2 cup |
low-calorie bottled Caesar salad dressing |
| 2 tsp |
chili powder |
| 1/2 tsp |
ground cumin |
| 2 tbsp |
fresh cilantro (chopped) |
| 1/2 cup |
broken tortilla chips |
| 1 medium |
orange (unpeeled, thinly sliced) |
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- In large salad bowl, combine lettuce, beans, chicken, and tomatoes.
- Arrange salad mixture on four large serving plates.
- In blender or shaker, combine dressing, chili powder, and cumin.
- Blend or shake until well blended.
- Drizzle dressing over salads.
- Sprinkle each salad with broken tortilla chips.
- Sprinkle each salad with chopped cilantro.
- Garnish each plate with orange slices.
- Serve immediately.
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