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| Love this handmade wreath! |
Yes the above quote is my husband's. This has been his quote he has lived by for as long as I've known him. His mentality is "if I'm going to get full I'd rather get full off of meat and potatoes than off of salad". However, in an effort for both of us to eat healthier he did recently agree to eat salad if I made it and it didn't "taste gross". So I'm taking full advantage of that tonight and making a modified version of a Weight Watcher's Salad mixed with a Cooking Light chicken recipe for the grilled chicken on top. The Weight Watchers salad sounded delicious but my husband and I both do not care for mayonnaise. Actually, that's probably an understatement, the husband hates mayonnaise. To the point where one of the guys in his bible study he teaches once put mayonnaise underneath the door handle to his car so he grabbed it when he opened the door, lets just say he was pretty mad. However, I recently made a recipe that substituted sour cream for mayonnaise so that is how I made this salad tonight. As for the grilled chicken on top, the other night I made the original full recipe for Cilantro Lime Chicken with Avocado Salsa by cooking light and the chicken turned out delicious and was so simple. I wanted to add some protein to the salad so I figured combining them was the perfect way to complete the meal. It was delicious and I hope you enjoy it as much as we do!
Santa Fe Salad with Chili Lime Dressing and Cilantro lime chicken (modified from a weight watchers recipe and Cooking Light Recipe)
Ingredients:
For Dressing:
6 Tbsp reduced-calorie sour cream*3 Tbsp cilantro, fresh, finely chopped
3 Tbsp water
1 medium scallion(s), minced
1 1/2 Tbsp fresh lime juice
2 tsp sugar
1/2 tsp chili powder
For Salad:
15 oz canned black beans, rinsed and drained
1 1/2 cups cooked corn kernels, fresh or frozen
2 cups grape tomatoes
1 medium sweet red peppers, cut into thin strips (about 1 1/2 cups)
8 cups romaine lettuce, cut into thick shreds (about 2 hearts)
For Chicken:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
2 skinless, boneless chicken breast halves
1/4 teaspoon salt
To Make Chicken:
In a bowl combine the lime juice, olive oil, cilantro from the chicken recipe
Add chicken breasts and allow to marinate for 3 minutes (due to the acidity of the lime juice you don't want to let it marinate too long)
Remove chicken sprinkle with salt and grill until cooked thoroughly
To make dressing:
in a food processor puree sour cream, cilantro, water, scallion, lime juice, sugar and chili powder until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use.
To make Salad:
In a large bowl or food storage container, layer salad ingredients in order listed; cover and refrigerate.
To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.
* altered to sour cream from mayonnaise
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