Thursday, July 03, 2008

Chipotle Chicken Salad

I don't usually post recipes, b/c I don't like to use them :) I like to "invent" in the kitchen and put together whatever sounds good based on what I have on hand. Since I had recently stocked up on just about every fruit and vegetable for the upcoming 4th of July and for a 10 day visit from Will's brother, I had a lot to choose from. This chicken salad came out really good last night and since it's filled with veggies and grilled chicken, it's pretty healthy too!

3 chicken breasts
1/3 red pepper
1 yellow squash
1 head of lettuce
2 tomatoes
1/2 can black beans (drained)
3 large button mushrooms
2 green onion stalks
1 lime

Season the chicken with Chipotle chicken rub and grill. (this can be done ahead of time and refrigerated) I pulled the chicken out of the fridge last night and chopped it up leaving it cold in the salad (which I prefer) but you can reheat it if you like. Most of the veggies I just eyeballed based on how much of it looked good in the salad. I just chopped them up and put them in. 1/2 a can of the beans looked good to me (well drained and dried off a little with a paper towel. I sliced the mushrooms thinly. Then I used only one slice of lime and squeezed it all over the salad. Unfortunately, I didn't have time to make a special Chipotle salad dressing, so I used Ranch and Will put Balsalmic vineagar on his. Either way, it was pretty yummy.

The best thing is that there's no cheese (unless you decide that tastes better) and lots of veggies and the beans are so good for you and you don't even taste them! Next time I'll use lowfat Ranch or make my own.


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