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SALT LAKE CITY — We're cooking up healthy solutions for your family's dinner table with Gary Blunt, the executive chef at Intermountain Medical Center.
Chipotle Chicken Salad
Ingredients:
Fajita Chicken
5 each 4 oz. Fresh Chicken Breast, Boneless, Skinless
1-1/4 tsp. McCormick Fajita Seasoning
Creamy Chipotle Honey Vinaigrette
¾ cup Plain Low Fat Yogurt
5 tbsp. Lime Juice
1-2/3 tbsp. Chipotle Peppers in Adobo Sauce, Chopped
2 tsp. Pure Honey
2 tsp. Ground Cumin
¾ tsp. Fresh Garlic, Chopped
1-2/3 tbsp. Fresh Cilantro, Chopped
Chipotle Chicken Salad
3-3/4 cups Iceberg Lettuce Mix
5 cups Romaine Lettuce, Chopped
5 tbsp. Fresh Cilantro, Chopped
3/4 cup Monterey Jack Cheese, Shredded
½ cup Red Onion, Diced
½ cup Green Bell Pepper, Diced
½ cup Red Pell Pepper, Diced
¾ cup Fresh Tomato, Diced
¾ cup Frozen Whole Kernel Corn, Thawed
½ cup Canned Black Beans, Drained, Rinsed
10 each Fresh Lime Wedges
5 each Fresh Cilantro Sprigs
Preparations:
Fajita Chicken
- Preheat oven to 320F.
- Season both sides of chicken with fajita seasoning.
- Place on a pan; bake until an internal temperature of 165F is reached, about 10-12 minutes. Chill. Creamy Chipotle Honey Vinaigrette
- In a bowl, combine all ingredients together; chill.
Plate Assembly:
In a large bowl; toss together lettuces and cilantro, place lettuce mix divided evenly between 5 plates, top each salad with 2 tbsp. shredded cheese.
Place sliced chicken breast in the middle of salads; evenly distribute onions, peppers, tomatoes, corn and black beans over salad.
Garnish each salad with 2 lime wedge and fresh cilantro. Serve with 4 Tbsps. of dressing per salad.
327 Calories/ 329mg Sodium/ 24.6% Cal/Fat
