Ingredients
- 1 Whole wheat tortilla sliced into thin strips
- 4 tsp Extra-virgin olive oil as needed
- 1 lb Chicken breast boneless skinless
- 1/2 tsp Chili powder
- 1/2 tsp Ground cumin
- 1/2 tsp Garlic powder
- 2 ears Corn on the cob husked
- 4 cups Shredded cabbage mix
- 2 cups Tuscan Kale chopped
- 1 cup Grape tomatoes halved
- 1 cup Black beans
- 1/4 cup Queso fresco crumbled
- 1 tbsp Fresh cilantro garnish
- 4 Dinner rolls warmed on the grill or in the oven for 3 to 5 minutes prior to serving if desired
Dressing
- 1 tsp Chipotle Sauce use more or less to taste
- 1/3 cup Buttermilk
- 1 tsp Lime juice
Instructions
- Preheat the oven to 350°F. Toss the tortilla strips with half of the oil, salt and pepper. Spread out on a parchment lined baking sheet. Bake for 6 to 8 minutes until they start to get crisp then remove from the oven and set aside.
- Season the chicken on both sides with chili powder, cumin, garlic powder, salt, pepper and remaining oil. Rub everything into the chicken.
- Preheat a grill or grill pan on medium heat. Cook the chicken on both sides to an internal temperature of 160 degrees using a thermometer. At the same time grill the corn to get nice char marks on all sides. Remove the chicken and corn and set aside to rest for 5 minutes before dicing the chicken and slicing the corn off the stalk.
- In a bowl, whisk the ingredients for the dressing in a bowl. Season with salt and pepper to taste. Adjust any of the ingredients as needed.
- Toss the cabbage mix, kale, tomatoes, and beans with the dressing. Top with chicken, corn, tortilla strips, and cheese. Garnish with cilantro and serve with bread.
Nutrition
Calories: 404kcal | Carbohydrates: 40g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 423mg | Potassium: 989mg | Fiber: 8g | Sugar: 8g | Vitamin A: 672IU | Vitamin C: 36mg | Calcium: 166mg | Iron: 3mg
Southwest Salad
Ingredients
- 1 Whole wheat tortilla sliced into thin strips
- 4 tsp Extra-virgin olive oil as needed
- 1 lb Chicken breast boneless skinless
- 1/2 tsp Chili powder
- 1/2 tsp Ground cumin
- 1/2 tsp Garlic powder
- 2 ears Corn on the cob husked
- 4 cups Shredded cabbage mix
- 2 cups Tuscan Kale chopped
- 1 cup Grape tomatoes halved
- 1 cup Black beans
- 1/4 cup Queso fresco crumbled
- 1 tbsp Fresh cilantro garnish
- 4 Dinner rolls warmed on the grill or in the oven for 3 to 5 minutes prior to serving if desired
Dressing
- 1 tsp Chipotle Sauce use more or less to taste
- 1/3 cup Buttermilk
- 1 tsp Lime juice
Instructions
- Preheat the oven to 350°F. Toss the tortilla strips with half of the oil, salt and pepper. Spread out on a parchment lined baking sheet. Bake for 6 to 8 minutes until they start to get crisp then remove from the oven and set aside.
- Season the chicken on both sides with chili powder, cumin, garlic powder, salt, pepper and remaining oil. Rub everything into the chicken.
- Preheat a grill or grill pan on medium heat. Cook the chicken on both sides to an internal temperature of 160 degrees using a thermometer. At the same time grill the corn to get nice char marks on all sides. Remove the chicken and corn and set aside to rest for 5 minutes before dicing the chicken and slicing the corn off the stalk.
- In a bowl, whisk the ingredients for the dressing in a bowl. Season with salt and pepper to taste. Adjust any of the ingredients as needed.
- Toss the cabbage mix, kale, tomatoes, and beans with the dressing. Top with chicken, corn, tortilla strips, and cheese. Garnish with cilantro and serve with bread.
Nutrition
Calories: 404kcalCarbohydrates: 40gProtein: 35gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 80mgSodium: 423mgPotassium: 989mgFiber: 8gSugar: 8gVitamin A: 672IUVitamin C: 36mgCalcium: 166mgIron: 3mg
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