Smoky Grilled Chicken Salad

This is another salad from my recipe box that is used frequently. I love making this salad when the weather warms up, and the chicken can be tossed on the grill.

This one is absolutely delicious and with low fat ingredients, very healthy.

1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon Spanish paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb boneless skinless chicken breasts, cut into thin strips
6 cups your favorite salad greens
1 cup thinly sliced red onions
1/2-1 cup shredded monterey jack cheese
1 small can sliced ripe olives, well drained
1 (15 ounce) can pinto beans, rinsed and well drained
1 tomato, cut into wedges

Dressing
1/2 cup plain yogurt (or use sour cream)
1/2 cup mayo
1/3 cup skim milk
3 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon balsamic vinegar
2 garlic cloves, minced


In a small bowl, combine all ingredients for dressing with a whisk. Cover sauce, and refrigerate.

Combine first 6 ingredients from olive oil to black pepper in a medium bowl. Add chicken; toss to coat. Refrigerate and let marinate for at least four hours.

Preheat grill on medium heat. Grill chicken about 5 minutes per side or til cooked through. Remove from grill and set aside to cool.

Divide greens and next 5 ingredients (lettuce through tomato) among serving dishes; top with chicken. Serve drizzled with dressing.

Comments

Post a Comment

Popular posts from this blog

~Big Al's~ Subs

Image
 I was inspired by this article from my sister Rob, who explains who Big Al is and what he has meant to legions of hungry people in a small town: http://www.gather.com/viewArticle.jsp?articleId=281474977272353&nav=Namespace What makes Big Al's subs better than any others that I have tried are the buns. He uses the same dough recipe as he does for the pizza. This is what I have tried to recreate here. I also made the sub sauce, which is near world famous. I don't think anyone who orders a sub from Big Al's does not also get a side of the sauce. (Well, other than me, but Matt likes it, so of course I had to make it). This is my version of the Big Al's Special complete with sub sauce. Homemade Sub Buns (recipe follows) Capicola Genoa Salami Provolone Cheese Lettuce, tomato and onion Pepperoncini (optional. They aren't authentic to an Al's) Al's Sub Sauce (recipe follows) Homemade Sub Buns I use this pizza dough recipe, which I really like:...
Read more

Mario Batali's Pasta with Roasted Cauliflower

Image
This pasta was absolutely fantastic! 1/2 head cauliflower, broken into florets olive oil, divided salt and freshly ground black pepper 3 garlic cloves, minced 2 anchovies 1 small (14.5 oz) can diced tomatoes 2 cups hot cooked pasta (I used cavatappi) 1/4 cup freshly grated Parmesan chopped fresh parsley leaves pinch saffron 1 T pine nuts, lightly toasted Preheat oven to 350°. Place cauliflower on a large baking pan and drizzle with a little olive oil and sprinkle generously with salt and pepper. Roast for about 15-20 minutes or til lightly golden. Remove and set aside. In a large saucepan, heat oil over medium heat. Cook garlic for a few seconds; mix in anchovies, tomato and garlic. Stir til the anchovies dissolve, about 5 minutes. Toss hot pasta with cauliflower, anchovie mixture, parsley, Parmesan, parsley and saffron. Taste and adjust as desired. Stir in pine nuts and serve immediately. I served the pasta with grilled Texas toast.
Read more

Magic Cookie Bars Recipe

Image
One of my favorite cookie bars of all! 1/2 cup butter, melted 1 1/2 cups vanilla wafer crumbs 1 (14 ounce) can sweetened condensed Milk 2 cups semisweet chocolate chips 1 1/3 cups flaked sweetened coconut 1 cup chopped walnuts Preheat oven to 350°. Coat 13x9" baking pan with non stick cooking spray. Combine vanilla wafer crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a spatula. Bake 25 minutes or til lightly browned. Cool. Cut into bars.
Read more