Fat Free Salad Dressing: {soups-salads-and-salad-dressings} GRILLED CHICKEN JICAMA SALAD OLE

Monday, June 16, 2014

{soups-salads-and-salad-dressings} GRILLED CHICKEN JICAMA SALAD OLE

* Exported from MasterCook *

                     GRILLED CHICKEN JICAMA SALAD OLE

Recipe By     :
Serving Size : 8     Preparation Time :0:00
Categories    : chicken breasts

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
                        CHICKEN:
1         tablespoon fresh lime juice
1           teaspoon olive oil
     1/4      teaspoon black pepper
4                     skinless boneless chicken breast halves

                        DRESSING:
2 1/2           cups tomatoes -- finely chopped
     1/4           cup fresh cilantro -- finely chopped
     1/4           cup green onions -- finely chopped
2             cloves garlic -- minced
1         tablespoon olive oil
1         tablespoon fresh lime juice
     1/4      teaspoon black pepper

                        SALAD:
4               cups red leaf lettuce -- shredded
2               cups jicama -- peeled, julienne-cut
1        (4 oz.) can diced green chiles -- drained
1                cup frozen corn, with red and green peppers -- thawed, drained
     1/4           cup ripe olives -- thinly sliced
                        Fresh cilantro leaves -- if desired

1. Heat grill. In 8-inch square (1 1/2-quart) baking dish, combine 1 tablespoon lime juice, 1 teaspoon oil and 1/4 teaspoon pepper; mix well.. Add chicken; turn to coat all sides. Cover; refrigerate to marinate while preparing dressing.

2. In medium bowl, combine all dressing ingredients; blend well. Set aside.

3. When ready to grill, oil grill rack. Remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat. Cook 13 to 18 minutes or until chicken is fork tender and juices run clear, turning once. Cool slightly. Cut into strips. Set aside.

4. Arrange lettuce on serving platter. Layer chicken strips, jicama, chiles, corn and olives over lettuce. Pour dressing over salad. Garnish with cilantro.

Source:
"PILLSBURY'S "EASY CHICKEN RECIPES""
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Per Serving (excluding unknown items): 126 Calories; 4g Fat (26.6% calories from fat); 15g Protein; 8g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 104mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

NOTES : FLEX POINTS PER SERVING: 2

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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Posted by: <gypsybussings@yahoo.com>

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Another Great Group of *~ Beth ~*