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Grilled Chicken Salad

Grilled Chicken Taco Salad Recipe
Ingredients
For chicken:
2 boneless, skinless chicken breasts, cut in half lengthwise so you have two thin pieces.
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
For salad:
1 head lettuce, roughly chopped
2 large tomatoes, chopped
1/2 red onion, chopped
1 cup queso fresco cheese, crumbled
tortilla chips or a taco salad shell
salsa
sour cream and/or guacamole
Instructions
Preheat grill. Combine cumin, chili powder, garlic powder, onion powder, salt and pepper in a small bowl. Mix well to combine. Use seasonings to season both sides of chicken breasts. Grill chicken breasts until internal temperature is 165 and chicken is no longer pink.
Place fresh tortilla chips on plate first, then top with chopped lettuce, chopped tomato, chopped onion, crumbled queso freso, and sliced cooked chicken.
Serve with your favorite salsa and sour cream and/or guacamole.
Makes 4 salads.

Inspiration

Avacado, Tomato, Onion Salad

Black Bean, Avocado, Cucumber and Tomato Salad

Black Bean, Avocado, Cucumber and Tomato SaladGina's Weight Watcher Recipes
Servings: 10 • Serving Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 126.9 • Fat: 5.7 g • Protein: 5.0 g • Carb: 16.0 g • Fiber: 6.7 g   

Ingredients:

• 1 seedless cucumber, peeled and diced
• 2 medium ripe tomatoes, diced
• 2 hass avocados, diced
• 15.5 oz can black beans, rinsed and drained
• 2 tbsp red onion, minced
• 2 tbsp cilantro, minced
• 2 limes, juice of
• salt and fresh pepper
  Directions:
  

Combine all the ingredients and season with salt and pepper to taste. Keep refrigerated until ready to serve. Makes 5 cups.

Yummy 5 Ingredient Salad

What you see is what you eat! Lettuce, grilled chicken, avacado, feta, red onions, and lemon! Delish!

Asian Style Chicken Salad

Asian-style chicken salad

Ingredients (serves 4)

·         1L (4 cups) water

·         1 brown onion, halved

·         2 single chicken breast fillets

·         1 carrot, peeled, cut into matchsticks

·         150g snow peas, trimmed, thinly sliced

·         1 red capsicum, deseeded, thinly sliced

·         1/2 wombok (Chinese cabbage),hard core removed, finely shredded

·         3 green shallots, ends trimmed, thinly sliced diagonally

·         1/2 cup fresh coriander leaves

·         2 tbs fresh lime juice

·         1 tbs fish sauce

·         2 tsp brown sugar

·         1 fresh red chilli, deseeded, chopped

Method

1.       Place water, onion and chicken in a saucepan over medium heat. Bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until cooked. Drain chicken and discard onion.

2.       Place carrot and snow peas in a bowl. Cover with boiling water. Set aside for 1 minute or until bright green and tender crisp. Refresh under cold running water.

3.       Shred chicken. Place chicken, carrot, snow peas, capsicum, wombok, shallot and coriander in a bowl. Combine lime juice, fish sauce, sugar and chilli in a jar. Pour over salad and combine. Divide among serving bowls to serve.

Asian Style Chicken Salad

Asian-style chicken salad

Ingredients (serves 4)

·         1L (4 cups) water

·         1 brown onion, halved

·         2 single chicken breast fillets

·         1 carrot, peeled, cut into matchsticks

·         150g snow peas, trimmed, thinly sliced

·         1 red capsicum, deseeded, thinly sliced

·         1/2 wombok (Chinese cabbage),hard core removed, finely shredded

·         3 green shallots, ends trimmed, thinly sliced diagonally

·         1/2 cup fresh coriander leaves

·         2 tbs fresh lime juice

·         1 tbs fish sauce

·         2 tsp brown sugar

·         1 fresh red chilli, deseeded, chopped

Method

1.       Place water, onion and chicken in a saucepan over medium heat. Bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until cooked. Drain chicken and discard onion.

2.       Place carrot and snow peas in a bowl. Cover with boiling water. Set aside for 1 minute or until bright green and tender crisp. Refresh under cold running water.

3.       Shred chicken. Place chicken, carrot, snow peas, capsicum, wombok, shallot and coriander in a bowl. Combine lime juice, fish sauce, sugar and chilli in a jar. Pour over salad and combine. Divide among serving bowls to serve.

Summer Salad

SUMMER SALAD       

Ingredients

·         8 ounces orzo pasta

·         2 cups halved cherry tomatoes 

·         1 cup fresh basil leaves, chopped

·         1 teaspoon minced garlic 

·         1/4 cup toasted pine nuts

·         1/2 cup Greek olives such as kalamata, pitted and halved

·         4 ounces feta cheese, broken into large chunks 

·         2 cups baby spinach leaves 

·         1 tablespoon extra-virgin olive oil 

·         2 tablespoons balsamic vinegar 

·         Salt 

·         freshly ground black pepper

Preparation

1.     1. Cook orzo according to package directions.

2.     2. Meanwhile, in a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach. Add cooked orzo.

3.     3. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste; toss with salad.