Tex-Mex Chicken Salad with Pico de Gallo
With plenty of fresh ingredients, and by leaving off a heavy, calorie-laden dressing, you can feel good all day long about this salad!
Ingredients
Salad Bowl
- 4 cups romaine lettuce or mixed greens
- 1 small red or orange bell pepper chopped
- 1 15 oz. black beans rinsed and drained
- 1 cup grape tomatoes halved
- 1 avocado sliced
- sour cream or lite Ranch dressing if desired
Tex-Mex Grilled Chicken
- 2 boneless skinless chicken breasts
- 1-2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Pico de Gallo
- 4-5 Roma tomatoes diced
- 3 green onions sliced
- 1 jalapeno seeded and diced
- 1 lime juiced
- 1/4 cup minced fresh cilantro
- 1/2 teaspoon sea salt
Instructions
- Divide salad greens among 4 large salad bowls. Top each with bell peppers, black beans, and tomatoes. Refrigerate until ready to assemble the rest of the salad.
- Place all the ingredients for the pico de gallo into a medium size bowl and toss gently. Refrigerate until ready to serve.
- Preheat grill or grill pan to medium high heat. Combine the spices in a small prep bowl. Brush the chicken breasts with olive oil and sprinkle spice mixture on all sides. Grill chicken for about 5-6 minutes on each side or until white all the way through.
- Allow chicken to rest for 5-10 minutes, then thinly slice or chop into bite size pieces.
- Remove salads from the refrigerator and top with sliced avocado, chicken, and pico de gallo. If desired, serve with a dollop of sour cream or a drizzle of Ranch dressing.
Nutrition
Serving: 4ServingsCalories: 399kcalCarbohydrates: 34gProtein: 29gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 14gCholesterol: 53mgSodium: 1064mgFiber: 14gSugar: 6g
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