Calories | Protein | Fiber |
308 Per Serving | 22g Per Serving | 6g Per Serving |
Ingredients - Servings 4
for the dressing:
1 cup packed cilantro leaves and stems
1 green onion (roughly chopped)
2 tablespoon lime juice
2 tablespoon canola oil
1 tablespoon water
1/2 cup fat free sour cream
1/8 teaspoon salt
1/8 teaspoon ground black pepper
pinch sugar
For the salad:
1 1/2 cups shredder or chopped cooked chicken breast (from rotisserie or about 1/2 pound raw chicken breasts)
6 cups chopped Romaine lettuce hearts
1 cup canned, no-salt-added corn kernels (drained, rinsed)
1 cup chopped tomatoes
1/2 cup sliced radishes
2 tablespoon finely chopped red onion
1 avocado (peeled, pitted, diced)
Directions
For the dressing:
Into the bowl of a food processor or blender, add all the ingredients.
Process until dressing is smooth, about 30 to 45 seconds. Scrape dressing down from the sides with a spatula and process again, about 20 seconds.
Transfer dressing to a bowl and reserve.
For the Salad:
If using rotisserie chicken, remove the skin from the chicken breast and discard skin. Shred the meat using 2 forks or chop it up into small pieces with a knife. If preparing chicken breasts, use directions below.
Prepare the vegetables: thinly chop the Romaine hearts; drain the liquid from the canned corn and rinse it; chop the tomatoes; slice the radishes; finely chop the red onion; and peel the avocado, remove the pit, and dice it.
Onto a large platter or divided equally onto plates, arrange the salad by first layering the lettuce. Top with chicken, corn, tomatoes, radishes, red onion, and avocado.
Serve with the Creamy Cilantro-Lime Dressing on the side or drizzle it on top of the salad