Chili’s Guiltless Grill Guiltless Chicken Salad
Makes 2
For 2 chicken breasts - combine the marinade ingredients -
1 cup water
1/4 cup pineapple juice
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon liqiud smoke
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Marinate, covered, in fridge for 24 hours.
Make the Low-Fat Southwest Dressing by combining all ingredients in blender or processor - blend/process until smooth.
1/4 cup low-fat milk - I use whole milk
1 tablespoon vinegar
2 tablespoons minced tomato
1 tablespoon minced white onion
2 teaspoons minced canned ortega chili
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon chili powder
1/8 teaspoon cumin
pinch thyme
pinch oregano
Stir in:
1/2 cup fat-free sour cream - I don’t use fat free
Cover and refrigerate.
Combine, mixing well -
Pico De Gallo
1 large tomato - I used 2 Roma
1/4 cup diced Spanish onion
1 teaspoon chopped fresh jalapeno pepper, seeded
1 teaspoon finely minced fresh cilantro
Cover and refrigerate.
When ready to enjoy - grill chicken breasts and assemble your 2 salads -
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup shredded red cabbage
1/4 cup shredded carrot
2 cups alfalfa sprouts
2/3 cup canned dark red kidney beans
2 green onions, diced (green part only)
Top with Pico De Gallo.
Slice cooked chicken and place on top.
Serve with dressing.