Femme Phorm Kitchen: Salsa Salad with Chicken and Tangy Cilantro Lime Vinaigrette

2 min read

Ask anyone who knows me and they will tell you that when I am dieting for a show, the very first thing I want to eat after the show is a super loaded salad with all the fixings.  I’m talking croutons, cheese, crispy chicken, creamy dressing- the works!!  However, since this kind of salad likely has more calories than a Big Mac, I like to create interesting salads that I can eat every day and stay within my calorie budget.   Here is a super quick salad will tempt both your eyes and your palate with a colorful array of chopped veggies and deliciously tangy vinaigrette dressing!  This salad also packs a nutritional punch with a healthy dose of lean protein, fiber and hearty healthy fats.  Add a side of brown rice or a piece of Ezekiel toast and you have a complete meal!

Ingredients:

  • 1 avocado
  • 1 ripe tomato
  • ½ green pepper
  • ½ orange pepper
  • ½ red pepper
  • 2 green onions
  • ½ small red onion
  • 8 oz chicken breast (grilled)
  • ½ cup canned corn, drained (no added salt or sugar)
  • 1 romaine heart



Vinagrette Dressing:

  • 1 cup cider vinegar
  • 1 bunch of fresh cilantro, chopped
  • 4 tablespoons lime juice
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ¼ cup extra virgin olive oil



Directions:

  1. Chop the first 8 ingredients into bite sized cubes.
  2. Layer the chopped veggies and the corn over a bed of chopped romaine lettuce in a large bowl.
  3. Blend the vinegar, cilantro, lime juice, lime juice, honey, salt and oil in a small beverage blender (I like to use my ‘Magic Bullet’ for this).
  4. Add the dressing to the salad to your taste preference and enjoy!  (Tip:  you can use the leftover dressing to marinate fish or chicken before grilling)

Serve and enjoy!!

The post Femme Phorm Kitchen: Salsa Salad with Chicken and Tangy Cilantro Lime Vinaigrette appeared first on 1st Phorm.

1st Phorm Athlete Gillian Risebury
1st Phorm Athlete Gillian Risebury



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