South-of-the-Border Chicken Salad with Tequila Lime Dressing
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Add a burst of color to your table with this fresh main-dish that's topped with homemade tequila lime salad dressing. For a simple garnish sprinkle salad with lightly crushed tortilla chips.—Annette Hottenstein, Cockeysville, Maryland
Ingredients
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2 romaine hearts, cut into 1/2-inch strips
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2 cups shredded cooked chicken breast
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3 plum tomatoes, seeded and chopped
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1 medium ripe avocado, peeled and cubed
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1/2 cup frozen corn, thawed
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1/2 cup black beans, rinsed and drained
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1/4 cup crumbled queso fresco
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1/4 cup minced fresh cilantro
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3 green onions, thinly sliced
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DRESSING:
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3 tablespoons olive oil
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3 tablespoons lime juice
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2 tablespoons tequila
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4-1/2 teaspoons honey
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1 garlic clove, minced
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1/4 teaspoon salt
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1/4 teaspoon coarsely ground pepper
Directions
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1.
Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.
Nutrition Facts
2 cups: 404 calories, 21g fat (4g saturated fat), 59mg cholesterol, 258mg sodium, 27g carbohydrate (10g sugars, 7g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 2 vegetable, 1-1/2 starch.
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