1/2 of recipe (about 7 cups): 307 calories, 3g total fat (0.5g sat. fat), 827mg sodium, 39g carbs, 9g fiber, 12.5g sugars, 34.5g protein
Green Plan SmartPoints® value 5*
Blue Plan (Freestyle™) SmartPoints® value 2*
Purple Plan SmartPoints® value 2*
This zesty recipe makes two huge and satisfying meals... but it can also double as a multi-serving side dish!
Prep: 15 minutes
Chill: 1 - 2 hours
Ingredients:
Salad
8 cups chopped kale leaves
1 cup chopped tomatoes
1/2 cup chopped red or yellow bell pepper
1/2 cup canned black beans, drained and rinsed
1/4 cup chopped red onion
1/4 cup seeded and chopped fresh jalapeño peppers
6 oz. cooked and chopped skinless chicken breast
Dressing
1/4 cup fat-free plain Greek yogurt
2 tbsp. seasoned rice vinegar
1/2 tsp. taco seasoning mix
Directions:
Combine all salad ingredients in a large bowl. Mix well.
In a medium bowl, whisk dressing ingredients until uniform. Add dressing to salad, and toss to coat.
Cover and refrigerate for 1 - 2 hours, to allow flavors to develop. Enjoy!
MAKES 2 SERVINGS