Chili Rubbed Chicken Salad

Use Sweetened Strawberry Poppy Seed Dressing or Sweet and Sour Lime Dressing from dressings recipes

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98% would recommend
3.0
150 recipe ratings
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Lunch Easy Chicken Between 200 and 350 Main-Meal Side Moderate Dairy-free

Serves

2

Prep Time

N/A

Total Time

N/A

Nutritional Facts

Amount per serving (2 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

2 boneless chicken breast halves, cubed

4 cups lettuce, chopped

1 red, yellow or orange pepper, sliced

1 cucumber, sliced

2 medium tomatoes, cut into wedges

2 tbsp POMI tomato paste

½ tbsp chili powder

1 tbsp water

½ tbsp rice vinegar

1 clove garlic, minced

½ tsp sea salt

olive oil cooking spray


Instructions

1. Mash garlic with the sea salt in a small bowl. Stir in POMI tomato paste, chili powder, water and rice vinegar.

2. Coat chicken with mixture and let marinate, covered in the refrigerator while prepping the vegetables.

3. Prep the lettuce, tomatoes, pepper, and cucumber, and set aside.

4. In a large pan, cook chicken on medium-high heat until thoroughly done.

5. Assemble vegetables on separate plates and top with cubed chicken. Dress with either oil and vinegar or either one of the suggested dressings (Sweetened Strawberry Poppy Seed or Sweet and Sour Lime).

LEAVE A COMMENT
3.0
150 recipe ratings
WRITE A REVIEW
98% would recommend

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