Chili Lime Southwestern Chicken Salad
A Chili Lime Southwestern Chicken Salad with a low fat and CREAMY Cilantro Chili Lime Dressing that doubles as a marinade!
Weight Watchers Smart Points: 10 per serve
Weight Watchers Smart Points: 10 per serve
Servings: 4
Ingredients
- Marinade/Dressing:
- 4 skinless , boneless chicken thigh fillets
- 2 tablespoons olive oil
- 1/3 cup freshly squeezed lime juice
- 4 tablespoons fresh chopped cilantro (or flat-leaf parsley)
- 2 cloves garlic , crushed
- 1 teaspoon brown sugar
- 1/2-3/4 teaspoon red chilli flakes (adjust to your preference of spice)
- 1/2 teaspoon ground Cumin
- 1 teaspoon salt
- 1/4 cup plain greek yogurt (or sour cream) -- FOR DRESSING ONLY
Salad:
- 4 cups romaine (cos) lettuce leaves, washed and dried
- 1 cup grape / cherry tomatoes , halved
- 1 ripe avocado , sliced
- 1 cup black beans , washed and rinsed
- 1 cup corn , washed and rinsed
Instructions
- Whisk marinade ingredients together to combine, or pulse in a magic bullet using a small cup OR a small food processor until blended (all except for the greek yogurt). Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as the dressing.
- Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, black beans, corn and chicken.
- Prepare dressing with remaining marinade/dressing with the 1/4 cup greek yogurt; mix well to combine OR pulse in a small food processor or magic bullet small cup.
- Drizzle the creamy dressing over the salad; divide into 4 bowls and serve.