Mexican Cobb Salad
Serve with Jalapeno Ranch Dressing and Baked Tortilla Chips
1 pound cooked grilled chicken tenders
Salt and pepper to taste
6 cups romaine lettuce, shredded
1 - 15 ounce can black beans, rinsed and drained
1 cup frozen corn kernels (thawed)
2 tablespoons red onion, divided
2 tablespoons cilantro, chopped
Juice of 1/2 lime
1 seedless cucumber, diced
2 cups diced Roma tomatoes
1 ripe but still somewhat firm avocado, diced
1 cup reduced fat Mexican Blend shredded cheese
Per Serving (1 1/2 cups): 285 Calories; 9g Fat (26.4% calories from fat); 2g Saturated Fat; 29g Protein; 24g Carbohydrate; 7g Dietary Fiber; 48mg Cholesterol; 399mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.
Jalapeno Ranch Dressing (can also be used as a dip)
1/2 cup low fat mayo (We used Hellmans)
16 ounces low fat sour cream
1/2 cup buttermilk
1/2 cup tomatilla salsa
1 small handful cilantro
5 tablespoon Ranch dressing mix (or 1.5 packets)
1/3 cup pickled jalapeños
1 squeezed lime juice (more for a thinner dressing)
Combine all ingredients in a large blender or food processor, pulse til smooth.
Refrigerate 30 minutes before serving.
Per Serving (2 tablespoons): 61 Calories; 2g Fat (31.3% calories from fat); 1g Saturated Fat; 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 763mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
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