Sunday, April 26, 2009

Mexicali Salad

Ntina and I made this when she stayed with me. Huge portion sizes and it is pretty easy to tweak into whatever you want it to be. We had some leftover grilled veggies from the night before that we added. Mmmmm yummy!

3/4 c. salsa
1/4 c. fat free ranch
8 c. chopped romaine lettuce
1 large tomato - diced
1 small jicama - peeled and shredded
1 c. reduced fat shredded cheese
1 c. canned black beans - rinsed and drained
2 c. diced cooked chicken breast
12 baked tortilla chips - broken up

1. Stir together the salsa and ranch dressing in a serving bowl. Add the lettuce, tomato, jicama, cheese and beans. Toss to coat.

2. Divide the salad evenly among 4 plates. Top the salads evenly with the chicken and sprinkle with the chips.

Serving size - 3 c. salad, 1/2 c. chicken, 3 chips - 8 points

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