Serving Size: 1 salad with dressing (entire recipe)
PointsPlus® value 7*
HG Tip! Use a spoon to seed your jalapeños. When handling jalapeños, don't touch your eyes -- that pepper juice can STING. And wash your hands well immediately afterward.
This chicken-topped salad has so much flavor, your taste buds might actually start dancing. Make it NOW!
Prep: 20 minutes
3 tbsp. fat-free plain yogurt
1 tbsp. finely chopped and seeded jalapeño pepper (see HG Tip!)
1 tbsp. finely chopped red onion
1 1/2 tsp. seasoned rice vinegar
1/2 tsp. finely chopped cilantro
1/4 tsp. granulated white sugar
4 cups chopped romaine lettuce
1/4 cup chopped red onion
2 tbsp. chopped red bell pepper
2 tbsp. black bean & corn salsa
2 tbsp. shredded reduced-fat cheddar cheese
5 baked tortilla chips, broken into bite-sized pieces
3 oz. cooked and chopped skinless chicken breast
1 tbsp. finely chopped parsley
1 tbsp. finely chopped cilantro
1/8 tsp. garlic powder
In a small bowl, combine dressing ingredients. Add 1 1/2 tsp. water, and mix well.
To make the salad, place lettuce in a large bowl (or on a large plate). Top with onion, bell pepper, salsa, cheese, and broken tortilla chips.
Toss chicken with parsley, cilantro, and garlic powder. Add to salad, and serve with dressing!
MAKES 1 SERVING