Sunday, April 19, 2015

Fiesta Chicken Salad

2 boneless skinless chicken breasts, sliced into strips
1 (1 1/3 ounce) packets fajita seasoning mix, divided
1 tablespoon olive oil
1 (15 ounce) cans black beans, rinsed and drained
1 (11 ounce) cans Mexican-style corn
1/2 cup salsa
1 (10 ounce) bags mixed salad greens
1/2 cup green onion, chopped
1 Tomato, chopped
Rub chicken strips evenly with 1/2 the fajita seasoning.
Heat the oil in a skillet over medium heat, and cook the chicken 6 minutes on each side, or until juices run clear.
Mix the beans, corn, salsa and other 1/2 of fajita seasoning.
Prepare the salad by tossing the greens, onion and tomato.
Top salad with chicken and dress with the bean and corn mixture.
Makes 4 servings approx 315 calories

BBQ Ranchero Chicken Salad

6 boneless skinless chicken breast halves, about 1-1/2 lbs.
1/2 cup barbecue sauce
1 (10 ounce) packages mixed salad greens, torn ( 6 cups packed)
2 medium Tomatoes, chopped
1 1/2 cups jalapeno pepper cheese, your favorite ( 6 oz.)
1 small red bell pepper, cut into short, thin strips
1 (11 ounce) cans whole kernel corn, drained
1/2 cup canned black beans, rinsed and drained
1 (2 1/2 ounce) cans ripe olives, sliced, drained
2 green onions, thinly sliced
1 cup fat free ranch dressing
1 teaspoon chili powder
3/4 teaspoon cumin, ground
Brush both sides of chicken with barbecue sauce; grill or broil about 5" from heat source 6 minutes per side, or until juices are clear.
Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.
Combine dressing, chili powder and cumin; mix well.
To serve, divide lettuce mixture onto 6 serving plates.
Cut chicken crosswise into 1/2" thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving.
Reheat chicken or served chilled.
Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.

Broccoli & Cauliflower Salad

1 head of Broccoli
1 head of Cauliflower
8 strips of cooked and crumbled bacon (turkey bacon works good too)
1/3 C. Chopped Onion
1 C. chopped Tomatoes
2 hard boiled eggs- chopped

Then in a small bowl mix well:
1 C. fat free mayoo
1/3 C. Sugar
2 Tbsp Vinegar
Salt, Pepper to taste and I like to add in Greek Seasoning its optional..

Add the mixture to the Broccoli and gently toss to cover it all
Refrigerate before serving!

Watergate Salad

1 small box instant sugar free, fat free pistachio pudding
1 8oz can crushed pineapple in juices
1/2 cup mini marshmallows
1/4 cup chopped pecans
1 cup fat free cool whip, thawed

Mix all ingredients together in a bowl and refrigerate for at least 1 hour before serving.
Makes 4 servings approx 124 calories