Thursday, February 04, 2010

Cuban Grilled Chicken Salad

With Matt and I getting this weekly produce delivery, again, it's just making and encouraging us to eat better. And I have to say I'm surprisingly satisfied!

Unfortunately, our avocados weren't quite ready for eating yet, so we had to make do without. This salad pairs very well with a hearty Viognier.

Also, I put the pineapple on the side rather than on the salad. It was a delicious dessert!

Cuban Grilled Chicken Salad

  • 3 cups chopped romaine lettuce
  • 1 small red onion, diced
  • 1 (6 ounce) avocado, diced
  • 1/2 cup red or yellow bell pepper, diced
  • 3/4 cup canned black beans, drained
  • 3/4 cup diced fresh or canned pineapple
  • 2 cups cooked chicken meat, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 4 teaspoons fresh lime juice
  1. Toss the romaine with the onion, avocado, and peppers in a large bowl. Divide among four salad plates. Top each salad with a mound of black beans, some pineapple chunks, and the chopped chicken meat.
  2. Whisk together the olive oil with the garlic, salt, and pepper. Drizzle this dressing over each salad along with a little lime juice.

1 comment:

Cindy said...

Looks delicious!