• 2 Ratings



  • 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.

  • In very large serving bowl, combine romaine, plum tomatoes, black beans, shredded pepper Jack cheese and frozen corn, thawed.

  • 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.

Nutrition Facts

290 calories; 17 g total fat; 45 mg cholesterol; 309 mg sodium. 15 g carbohydrates; 21 g protein;


2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0