This classic salad is the perfect side to a steak fajita or a barbecued rib-eye
- 4 tomatoes, chopped
- 1 red onion, finely chopped
- 1 tbsp jalapeño peppers from a jar, drained and finely chopped
- 2 garlic cloves, crushed
- small bunch coriander, roughly chopped
- juice 1 lime
MethodYou could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.
- 2teaspoons finely shredded lime peel
- 1/4 cup lime juice
- 2tablespoons agave nectar
- 6 clovesgarlic, minced (1 tablespoon)
- 2teaspoons chili powder
- 1 1/4 pounds bone-in chicken breast halves, skinned
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 1/4 cup plain fat-free yogurt
- 1/4 cup light mayonnaise or salad dressing
- 2 canned chipotle chile peppers in adobo sauce,* minced (about 1 tablespoon)
- 1tablespoon lime juice
- 1teaspoon agave nectar
- 1 recipePico de Gallo
- 4cups shredded romaine lettuce
- 1cup no-salt-added canned black beans
- 4 corn tortillas
- Nonstick cooking spray
- 1/4 cup reduced-sodium chicken broth
- 1/4 cup shredded reduced-fat Mexican-style four cheese blend (1 ounce)
- 1cupchopped tomatoes
- 2tablespoonschopped red onion
- 2tablespoonssnipped fresh cilantro
- 1tablespoonminced fresh jalapeno chile pepper*
- 1tablespoonlime juice
- 2 clovesgarlic, minced (1 teaspoon)
- 1/8 teaspoonsalt
- For marinade, in a small bowl, combine lime peel, the 1/4 cup lime juice, the 2 tablespoons agave nectar, the garlic, and chili powder. Place chicken in a resealable plastic bag set in a shallow dish. Pour marinade over chicken in bag; turn once to coat chicken. Marinate in the refrigerator for 30 minutes, turning bag occasionally.
- Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil. Drain chicken, discarding marinade. Arrange chicken in prepared baking pan. Sprinkle chicken with black pepper and salt. Bake about 45 minutes or until chicken is tender and no longer pink (170 degrees F).When cool enough to handle, remove meat from bone and shred or cut into bite-size pieces. Transfer to an airtight storage container. Cover and seal. Chill for up to 3 days.
- Meanwhile, for the chipotle crema, in a small food processor, combine yogurt, mayonnaise, chile peppers, the 1 tablespoon lime juice, and the 1 teaspoon agave nectar. Cover and process until combined. Spoon into an airtight storage container. Cover and seal. Chill for up to 3 days.
- Prepare Pico de Gallo. Spoon into an airtight storage container. Cover and seal. Chill for up to 3 days.
- To serve, preheat broiler. Shred lettuce. Rinse and drain beans. Place tortillas on a baking sheet. Coat both sides of each tortilla with cooking spray. Broil 4 inches from the heat for 2 to 3 minutes or until crisp and golden brown, turning once halfway through broiling time.
- Meanwhile, in a medium nonstick skillet, combine chicken shreds or pieces, black beans, and broth. Cook , covered, over medium-high heat until heated through (165 degrees F), stirring occasionally.
- Place tortillas on four dinner plates. Top each tortilla with 1 cup of the shredded romaine, one-fourth of the chicken-black bean mixture, about 1/4 cup of the Pico de Gallo, 2 tablespoons of the chipotle crema, and 1 tablespoon of the cheese.
- In a small bowl, combine chopped tomatoes, chopped red onion, snipped fresh cilantro, minced fresh jalapeno chile pepper*, lime juice, garlic, and salt.Makes about 1-1/4 cups.
- 1 fresh poblano chile pepper or 1 yellow, red, or green sweet pepper
- 1 yellow, red, or green sweet pepper
- 1 medium tomato, chopped
- 1/3 cup finely chopped red onion
- 2tablespoons snipped fresh cilantro
- 1/2 teaspoon finely shredded lime peel
- 1tablespoon lime juice
- 1/4 teaspoon salt
- 1 small avocado, halved, seeded, peeled, and chopped
- Preheat broiler. Place whole peppers on a foil-lined baking sheet. Broil 4 inches from the heat for 7 to 10 minutes or until skins are bubbly and blackened, turning occasionally. Carefully bring the foil up and around the peppers to enclose. Let stand about 15 minutes or until cool enough to handle. Pull the skins off gently and slowly using a paring knife.* Discard skins. Remove pepper stems, seeds, and membranes; chop the peppers.
- In a medium bowl, combine peppers, tomato, red onion, cilantro, lime peel, lime juice, and salt; gently toss to combine. Stir in the avocado. Makes 3-1/4 cups, 13 (1/4-cup) servings.
- 1/2 cup thinly sliced green onions
- 3 tablespoons chopped fresh mint
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon seeded and finely chopped fresh jalapeno pepper, or to taste
- 1 tablespoon olive oil
- 1/8 teaspoon salt, or to taste
- 4 cups finely chopped fresh pineapple (1 large)
- Tortilla chips, for serving
- In a medium bowl, mix the green onions, mint, cilantro, lime juice, jalapeno, olive oil, and salt. Add the pineapple and toss well. Taste for salt, adding more if needed. Serve with tortilla chips.