Atkins Chicken Recipes
Salad, Chicken, Mexican - Atkins Recipe
This Salad, Chicken, Mexican - Atkins Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Salad, Chicken, Mexican - Atkins Recipe, is that they can
all be seen as diet recipes in one form or another.
Others who enjoyed this Salad, Chicken, Mexican - Atkins Recipe, also visited the following
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Salad, Chicken, Mexican - Atkins Recipe
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Ingredients:
SALAD
1 each chicken breast, bnls
1/4 tsp salt
1/8 tsp black pepper
1 low carb tortilla
1 1/2 tsp olive oil
1/2 red bell pepper, coarsely chopped
1/2 cup canned black beans, drained, rinsed
1/2 small red onion, finely chopped
8 cup mixed greens, (~5 oz)
1/3 cup fresh cilantro, chopped
1 haas avocado
2 tbsp fresh lime juice
1 small tomato, coarsely chopped
DRESSING
1/3 cup olive oil
2 tbsp fresh lime juice
1 tsp lime peel, grated
1 clove garlic, pushed through a press
1/2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp salt
Instructions:
Baked low carb tortilla strips add crunch to this colorful, nutritious
salad. If you like spicy food, sprinkle cayenne papper on the strips before
baking. The highly seasoned lime vinaigrette dressing is also terrific
over grilled fish.
1. For Salad: Prepare a medium grill or preheat broiler. Brush grill with
oil. Season chicken breast with salt and pepper. Grill 15 minutes, or until
cooked through, turning once halfway through cooking time. (Chicken may be
made up to 1 day ahead. Cool before wrapping and refrigerating.) Let
chicken cool to room temperature, then thinly slice on the diagonal.
2. Heat oven to 400°F. Brush tortilla with olive oil and cut into thirds.
Stack thirds and slice into 1/3' strips. Spread out on a baking sheet and
bake 10 minutes, until golden. Set aside to cool.
3. In a large bowl toss red pepper, black beans, onion, greens, cilantro
and cooled tortilla strips until evenly mixed.
4. For dressing: Whisk olive oil, lime juice;lime peel;grated, garlic,
chili powder, cumin and salt.
5. To assemble salad: Toss greens mixture with dressing until evenly
coated. Cut avocado into thin slices and toss with lime juice. For each
portion, place one-quarter of the greens mixture on each of four plates.
Top with one-quarter of the chicken slices, one-quarter of the chopped
tomato and one-quarter of the avocado slices. If desired, serve with lime
wedges.
Prep time: 25 minutes
Bake/Cook time: 15 minutes
Carbohydrates: 18.5 grams Net Carbs: 9 grams Fiber: 9.5 grams
Protein: 26 grams
Fat: 29 grams
Calories: 424
Servings: 4
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I used to spend whole days without food and whole nights without sleep in order to meditate. But I made no progress. Study, I found, was
better.
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