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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Use leftover grilled chicken to make a tasty dinner salad with a Mexican flair. Grocery stores also sell pre-packaged grilled chicken strips. Either one of these chicken choices will give you a no cook dinner in no time at all. What more can you ask for on a day when you just don't feel like cooking! Ingredients:
1/3 cup vegetable oil or 1/3 cup olive oil |
2 tablespoons lime juice |
2 tablespoons chopped fresh cilantro or 2 tablespoons parsley |
1 1/2 teaspoons sugar |
1 clove garlic, minced |
1/2 teaspoon chili powder |
1/2 teaspoon salt, optional |
1/4 teaspoon pepper |
1 (15 ounce) can black beans, drained and rinsed |
1 (11 ounce) can mexican-style corn, drained |
1 red bell pepper, julienned |
1/3 cup sliced scallion |
6 cups romaine lettuce leaves, chopped or torn |
1 1/2 cups grilled chicken, cut into strips |
Directions:
1. In jar or bowl with tight fitting lid, add oil, lime juice, cilantro, sugar, garlic, chili powder, salt, and pepper, shaking well to combine.
2. In bowl, mix beans, corn, bell pepper, and onions.
3. Arrange Romaine on plates to serve, top with bean mixture, then with chicken strips.
4. Drizzle with dressing and serve.
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