Rosie's Chicken Salad

Chicken Garlic Lime Marinade

1 tbsp olive oil
2 tbsp soy sauce
1 1/2 tbsp red wine vinegar
2 tbsp worcestershire sauce
Juice of 1 lime
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic, minced
1 lb skinless, boneless chicken breasts

In a large resealable bag blend together all ingredients except chicken. Place the chicken breasts in bag and shake to coat. Marinade for at least 6 hours. Try not to leave longer as the citrus juice will toughen the chicken. Rotate the bag often to completely get all sides of chicken. Brown chicken on both sides and cut into strips or cubes.

1/4=174 calories/5 g. fat/0 g. fiber

Tomatillo Dressing

1 jalapeno pepper
2 medium tomatillos
1/2 bunch cilantro
Juice of 1 lime
10 oz reduced fat ranch dressing

Pour ranch dressing in blender, add jalapeno, tomatillos and cilantro. Blend on high for about 1 minute. Pour in lime juice and blend again. Salt to taste. Refrigerate for at least 2-3 hours to allow flavors to blend.

Count as you would for the ranch dressing that you are using.

Rosie Chicken Salad

10 cups salad greens (or as much as you like)
1/2 bunch cilantro
1/2 cup grated romano cheese
2 cups cooked rice
16 oz can black beans, rinsed
fresh lime slices (optional)
Grilled chicken breasts (above)
6 oz chopped avocado
2 corn tortillas
Tomatillo dressing (above)

Cut tortillas into strips and bake at 400 for appx 5-8 minutes or until crisp and lightly browned. Place the cooked rice on the bottom of a glass trifle dish (or do individual salads). Top with black beans and then chicken. Cover with lettuce, then top with corn strips. Sprinkle with romano cheese. Add a few lime slices around edges and top with avocado. Allow everyone to pour their own dressing.

1/4 serving salad w/2 tbsp dressing=551 calories/14 g. fat/10 g. fiber

1/4 of salad w/dressing but without beans=455 calories/13 g. fat/4 g. fiber