MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mexican Grilled Chicken Salad
Categories: Poultry, Beans, Cheese, Greens, Herbs
Yield: 8 Servings

6 tb Olive oil
1/4 c Lime juice
1/4 c Chopped cilantro
2 cl Garlic; minced
1 Minced shallot
3/4 ts Sugar
1/2 ts Ground cumin
1 lb Thin sliced chicken
3 Hearts of romaine; chopped
3 Plum tomatoes; seeded &
- chopped
15 1/2 oz Can black beans; drained,
- rinsed
1 c Shredded pepper Jack cheese
1 c Frozen corn

In small bowl, whisk together olive oil, lime juice,
chopped cilantro, minced garlic cloves, minced shallot,
sugar and ground cumin. Place 4 tbsp in a large resealable
bag; set remaining dressing aside. Add thinly sliced
chicken cutlets to bag; seal and squeeze to coat chicken.
Refrigerate at least 1 hour.

In very large serving bowl, combine romaine, plum
tomatoes, black beans, shredded pepper Jack cheese and
frozen corn, thawed.

Heat grill to medium-high and grill chicken 3 to 4 minutes
per side or until done; discard marinade. Chop chicken
into 1-inch pieces and add to serving bowl. Drizzle with
reserved dressing and toss well to combine.

Family Circle | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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... "Another plate of steamers all around!" Tom clamored.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)