This fresh take on the Mexican salad is bursting with fresh flavors of lime and cilantro.
3 grilled chicken breasts, thinly sliced (or 1 lb. medium grilled shrimp)
2 large orange or red bell peppers
1 head romaine, washed, shredded
2 large, firm-ripe tomatoes, cored, cut into ¼-inch dice
1 small jicama, peeled, cut into ¼-inch dice
1 medium firm-ripe avocado, peeled, pitted, cut into ¼-inch dice
1 (15 ounce) can black beans, rinsed and drained
¼ cup cilantro, coarsely chopped
2 teaspoons chopped garlic
3 tablespoons lime juice
3 tablespoons orange juice
2 teaspoons finely diced shallot
1 tablespoon honey
¾ teaspoon ground cumin
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
Heat oven to 425 degrees. Cut bell peppers in half lengthwise and remove stem, seeds, and ribs. Place on baking sheet cut side down. Roast in oven until peppers are soft, slightly shriveled, about 20 minutes.
When peppers are cool enough to handle, remove pepper skins and chop into ½-inch dice.
Place all vinaigrette ingredients in small bowl and whisk until thoroughly combined.
To assemble salad: arrange lettuce on serving platter, top with grilled chicken strips, roasted peppers, tomatoes, jicama, avocados, and black beans in rows on top of lettuce.
Sprinkle with chopped cilantro. Serve vinaigrette on the side or drizzle over salad just before serving.
Calories per serving: 250
Calorie equivalent: 4 oz. protein, 1 carbohydrate, 2 vegetables, 2 fats
Recipe courtesy California Health & Longevity Institute