Mexican Grilled Chicken Salad
- 1 of 3 In small bowl, whisk together olive oil, lime juice, chopped cilantro, minced garlic cloves, minced shallot, sugar and ground cumin. Place 4 tbsp in a large resealable bag; set remaining dressing aside. Add thinly sliced chicken cutlets to bag; seal and squeeze to coat chicken. Refrigerate at least 1 hour.
- 2 of 3 In very large serving bowl, combine romaine, plum tomatoes, black beans, shredded pepper Jack cheese and frozen corn, thawed.
- 3 of 3 Heat grill to medium-high and grill chicken 3 to 4 minutes per side or until done; discard marinade. Chop chicken into 1-inch pieces and add to serving bowl. Drizzle with reserved dressing and toss well to combine.
Servings Per Recipe: 8
Per Serving: 45 mg chol., 17 g Fat, total, 4 g sat. fat, 290 kcal cal., 15 g carb., 21 g pro., 5 g fiber, 309 mg sodium