Wednesday, July 2, 2008

Mexi-Chicken Salad

This is a bastardized version of Chipolte's chicken salad and a mexican skillet meal. It's super easy, super refreshing, and, without Chipolte's awesome fattening ingredients... super healthy.

Chicken breasts
chili powder, salt and pepper
black beans
lettuce (I like green leaf, but use whatever)
salsa or pico de gallo

Spice the chicken breasts liberally with chili powder. Add a dash of salt and pepper.
Broil the chicken.
When done, cut into bite-size pieces.

In individual bowls (or a large platter, however you prefer to do it) layer the ingredients.
First the lettuce.
Then corn.
Follow with black beans.
Top with salsa, or pico de gallo.


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