Hot mexican salad

Ingredients

5 oz Boneless chicken breast
3/4 cup Salsa, divided
2 tsps Olive oil
1 1/2 cups Onion - chopped
1 clove Garlic - pressed
1/2 tsp Chili powder
1 Bay leaf
1 (14.5oz) can Diced tomatoes - drained
1/3 cup Black beans, - drained and rinsed
1/2 cup Water
Salt and pepper - to taste
5 cups Lettuce - torn
1/2 cup Salsa
3 Green onions - chopped
15 Black olives - sliced
3 tbsps Low-fat part-skim shredded mozzarella, Sargento

Easy

Directions

1. Cut the chicken into strips and brown in the 1/4 cup salsa in a small skillet. Set aside to cool. Once cool cut into rough dice. While chicken is cooling, place olive oil in skillet to heat. Add onion and sauté for a couple of minutes before adding the garlic. Then add the chili powder, bay leaf, tomatoes and black beans. Stir for just a minute or so, then add a cup of water, salt and pepper. Let the beans heat through, 5-7 minutes. In two large bowls, divide lettuce, remaining salsa, diced chicken, black bean mixture, green onions and black olives. Top with mozzarella cheese.

2. 4 block meal.

3. Calories354
Total Fat13g
Carbohydrates39g
Protein26g

main courses October 15, 2015 17:27

Author zonediet.com/resources/rec...