Chopped Cilantro Chicken Salad

Tuesday, June 09, 2015

From our skinny table to yours ...

We LOVE Mexican food but let's be honest ... sugary margaritas, fried tortilla chips and cheesy finishes aren't going to make us want to jump into a bikini any time soon!  And it's summerrrrr ladies!!  So today we have a total fake out for you.  All the deliciousness we crave but grilled, loaded with veggies & topped with homemade poblano guacamole to keep our taste buds & our waistlines happy.

Does it get any better than this?!  Just as beautiful as it is delicious.

This tasty combination starts with grilled corn, red onions, poblano & diced zucchini.  We mix in fresh diced tomatoes & chopped cumin, chili chicken and season with fresh cilantro.  Feel free to top this off this with our homemade poblano guacamole all under 500 calories.  WIN-WIN!

Hope you enjoy this one!

Nutrition Facts Per Serving (without guacamole - add 141 if you top with guacamole)
Serves 4
Calories: 320
Fat: 11.8 grams
Carbs: 17.8 grams
Dietary Fiber: 4.3 grams
Protein: 39.4 grams

1 pound diced chicken breast
1/2 red onion
1 zucchini
1 cup frozen organic corn
1 poblano
1 cup grape tomatoes
2 minced garlic cloves
1 tsp cumin
1 tsp chili powder
2 limes
4 tbsp fresh cilantro
2 tbsp EVOO

Let's Get Cooking!
1. Heat grill pan to medium heat and add 1 tbsp EVOO.  Add diced chicken breast and season with cumin & chili powder.
2. Grill for 6-8 minutes until cooked through then set aside.
3. In the meantime, halve grape tomatoes and dice fresh cilantro.
4. Add remaining EVOO to pan and add diced red onion, diced zucchini, diced poblano and frozen corn.  Stir for about 5-6 minutes until veggies start to char.
5. Combine chicken, grilled veggies, tomatoes & fresh cilantro in bowl and squeeze in juice & zest of one lime.  
6. Serve up chopped chicken salad, top with poblano guacamole and garnish with lime wedge.

Makes 4 healthy portions :)

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