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Ingredients

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Directions

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  • 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.

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

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  • 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.

Nutrition Facts

290 calories; total fat 17g; saturated fat 4g; cholesterol 45mg; sodium 309mg; carbohydrates 15g; fiber 5g; protein 21g.

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