Thursday, June 27, 2013

More Veggies - Chicken Fiesta Salad

Have I mentioned that I'm kind of obsessed with vegetables?

Just a tad, I promise.

Let's be honest, when you fill half your plate with veggies, and you're still full at the end of a meal, you feel really good about yourself - because you just consumed a whole bunch of good-for-you stuff!

And depending on how you cook them...veggies are almost no calories. And if they are, it's usually the good kind. YUM. Unless they're fried, but let's not get into that. ;)

I ate a veggie sandwich at lunch today. It was delish. My belly is happy.

Random? Maybe. But oh-so-true.

Let's talk about supper time. Last week, after the reunions, weddings, and retirement parties (2 in 2 weeks at work!), I wanted something light, but filling enough so that I wouldn't be hungry an hour later. Something green, yet flavorful.

The results? Beautiful and delicious:

Chicken Fiesta Salad, anyone?

Light, healthy, and filling. I whipped this up after the gym one night and LOVED it. And for a bonus? The Fiance' was game as well.

Boy-approved, ladies. This dish is boy-approved.

It has a ton of good stuff mixed in: corn, black beans, lean chicken, carrots, peppers, leafy greens YAYEAH! I loved it. We even topped it with a little Spicy Ranch dressing to give it a little "kick" - no regrets there. I would suggest serving this with a nice bowl of homemade salsa and/or guacamole.

I haven't tried this {yet}, but I am fully confident that it would taste amazing topped with this Honey Lime Dressing.

Hope you enjoy this and feel great after eating it!


Chicken Fiesta Chopped Salad
Serves 2-4

1 large boneless skinless chicken breast (or 2 small)
2 ears of fresh corn (or 1 can of corn, rinsed and drained), depending on your preference
1/2 fresh cucumber, sliced in quarters
1/2 tomato, chopped
1 can black beans (rinsed and drained)
Sliced carrots (I buy mine julienned)
1/2 yellow pepper, sliced into strips
4-5 leaves of romaine lettuce, rinsed
1/4 cup of shredded cheese - I used a fiesta blend
Mrs. Dash's Chipotle Seasoning
McCormick's Hawaiian meat seasoning
~ 2 tsp of butter or margarine, divided
Dash of salt
Dash of pepper
Dash of Tony's seasoning
Juice of 1 lime

HINT: Roll your lime to get the juices going, then chop it in half. You'll use one half at a time for this recipe.


Heat 1 tsp of butter in a small skillet. Slice chicken into strips, then chunks, and throw into the skillet. As the chicken cooks, add in your seasonings, salt, pepper and half of the lime juice. Cook and flip until chicken is thoroughly cooked.

In a separate skillet, slowly melt the remaining butter. Carefully slice the corn kernels off of each ear of corn and add to the skillet with just enough water to barely cover the corn. Season with salt and pepper, and add a dash of Tony's if you prefer. Cook until water is almost cooked out and corn is thoroughly cooked. Remove from heat and let it cool.

Rinse your lettuce leaves, and chop into strips. Add to a serving bowl along with cucumber, tomato, rinsed/drained black beans, carrots, and yellow pepper. Once cooled, add chicken and corn.

Top with a sprinkle of cheese and the remaining lime juice and serve.

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