Summer is here, and that means it's the season of salads! For a quick weeknight dinner or my weekly work lunch prep, salads are a staple in my diet. I've always been a huge fan of any 'southwest' style of salad, and this one is definitely my favorite!
What makes this a little bit different and special compared to most of the recipes I see is the addition of cooked peppers and onions. Nothing is worse than a low calorie meal that doesn't satiate your hunger when you're deep into a diet and the hunger pangs are REAL. This giant bowl of salad comes in at just under 300 calories and is a great way to fill up without breaking the calorie bank.
Feel free to test out different combinations and amounts of vegetables, tailor it to what fit's best into your daily calories and palette. Be sure to give this one a try though, and let me know if you do!
INGREDIENTS (MAKES 4 SALADS)
• Boneless Skinless Chicken Breast (1lb/450g)
• Romaine (1 Head)
• Yellow Grape Tomatoes (300g)
• Shredded Carrots (85g)
• Sweet Onion (1 Small)
• Red Bell Pepper (2 Medium)
• Sweet Corn (75g)
• Black Beans (Rinsed, 130g)
• Taco Seasoning & Salt (Seasoning for Chicken)
• Spicy Tortilla Strips (28g)*
• Salsa Ranch Dressing (120g)**
*I always use the fresh gourmet brand tortilla strips, they're awesome! FIND THEM ON AMAZON
*I used the Bolthouse Farms Salsa Ranch. It's only 45 Calories and tastes amazing!
278 CALORIES PER SALAD
36 CARBS | 6 FAT | 26 PROTEIN
INSTRUCTIONS
Season your chicken breasts with taco seasoning and salt and grill on both sides until it reaches an internal temperature of 165˚F (73˚C). Chop your peppers and onion into slices, salt and cook them on the stovetop on med-high for about 10 minutes, tossing and stirring them occasionally. In a bowl, combine your chopped romaine, carrots, corn, black beans, tomatoes, and your cooked pepper and onion mixture. Slice the chicken into bite-sized pieces and add to your salad bowl. Top with salad dressing and tortilla strips, and enjoy!