Spicy Tropical Chicken Salad

Once again, Jennifer Ozick has treated us to another culinary delight!

Servings: 6

3 grilled chicken breasts, cubed

2 green Serrano peppers, *seeded and chopped

1 mango, diced

1 (15 oz) can of black beans, drained and rinsed

1 medium ripe avocado, peeled and cubed

¼ cup fresh cilantro, chopped

¼ cup orange juice

½ fresh lime, squeezed

1 Tbsp cider vinegar

¼ tsp Stevia sweetener

¼ tsp salt

Chopped Romaine lettuce

Tortilla strips (optional)

Preparation for Grilling Chicken Breasts:

Use defrosted, boneless, and skinless, chicken breast halves.

Preheat the grill for high heat (approximately 10 minutes on gas grill. If using charcoal grill wait until coals are white.)

Place chicken on a cutting board. Cover chicken with a piece of plastic wrap and lightly pound to an even thickness using a meat mallet or heavy skillet. This will insure even cooking of the chicken.

Lightly brush the grill grate with oil. Grill chicken for approximately 8 minutes per side, or until juices run clear. Remove chicken from heat. Let cool, then cut into cubes.

Salad Preparation:

In a large bowl, add the Serrano peppers, mango, black beans, avocado, cilantro, orange juice, lime juice, cider vinegar, Stevia and salt. Add grilled chicken. Mix together well. Serve over Romaine lettuce. Garnish with tortilla strips, if desired.

Nutrition Facts: 334 calories; 8.5g fat; 31.7g carbohydrates;

34.6g protein; 8.1g fiber

*Note: When cutting hot peppers, wear disposable gloves. Avoid touching your face or eyes. Serrano green peppers are 3/5 in heat.

If you would like to use a pepper than isn’t as hot, try using a jalapeno pepper instead.

Did you know!

Stevia has a negligible effect on blood glucose, even enhancing glucose tolerance; therefore, it is attractive as a natural sweetener to diabetics and others on carbohydrate-controlled diets.

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