The holiday season is several months away and statistically, it is everyone’s most vulnerable time to gain weight because of all of the hidden calories. So in an effort to keep everyone on track towards reaching their ideal weight,  I decided to showcase a simple and easy salad recipe that will keep you satisfied and feeling great. A salad is a great way to get all of the vitamins and minerals that you need to replenish your body as part of your fitness program and help you work towards and maintain your healthy weight while keeping you on your SENSA weight loss plan.

The Southwest Salad recipe below is simple to prepare and it will impress even the pickiest eaters.  A bold balance of flavors and textures will keep you burning calories with each bite.  Crunch away the pounds but don’t forget to sprinkle.

Servings 4

Ingredients:

2 Chicken breasts, skinless and boneless, (can substitute pre-cooked chicken breasts if you like

2 hearts of romaine, washed, quartered and cut into bite size pieces(about 4 cups cut)

1 bell pepper(color of your choice; Yellow, Orange, Red or Green), julienned (cut into strips)

1/2 English cucumber, peeled, quartered, seeds removed and diced

1/4 of a Jicima, peeled, and cut into small dices

2-3 tomatoes on the vine, cut in half and sliced thin

1 Avocado, sliced thin

1 can of black beans, rinsed

1 can of yellow corn, rinsed

1 package of Taco Seasonings(2-4 Tablespoons)

1 Cup of Tortilla Strips, (store bought or fresh from Cruton section of grocery store)

“El Torito” Cilantro Ceasar dressing or “Green Goddess” dressing if available(you can also take your favorite ceasar dressing and blend in 1-2 cups of chopped cilantro)

To Taste-Salt and Pepper

Directions:

1.   Rinse and pat dry each chicken breast and set aside.

2.   Rub each chicken breast with the taco seasonings and season both sides with salt and pepper

3.   In a pan with a light amount of olive oil sear both sides of the chicken to seal in the juices(optional) or place on a roasting rack in the oven and bake at 375 degrees for 15-20 minutes or until done.  You can skip steps 1-3 if you purchase a store bought roasted/grilled chicken and use the breasts if you are looking to save some time

4.  While the chicken is cooking, rinse and slice romaine lettuce into bite sized pieces and spin or pat dry.

5.  Peel and slice, seed and dice the cucumber, dice the jicama and cut the pepper and set aside.

6.  Rinse and cut tomatoes and set aside.

7.  When chicken is cooked allow to rest and cool before slicing.

8.  Rinse corn and black beans and set aside.

9.  To assemble salad, place lettuce at the bottom of the salad bowl, add cucumbers, peppers, black beans, corn and jicama,Cilantro leaves(optional).

1. Slice chicken at a 45 degree angle and toss in chicken
2. Add in dressing and mix well.
3. Top the salad with tortilla strips and mix before plating up.
4. Enjoy!

More recipes for the Sprinkle diet are just around the corner.  Eat and sprinkle SENSAbly

-The SENSAble chef

Posted in Main at September 1st, 2009 by Guest Blogger
Tags: healthy body, Healthy eating, ideal body weight, sense recipes
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.