Macros for 1/4th of the Salad:
531 Cals, 59g Carbs, 7g Fat, 58g Protein, 15g Fiber
Ingredients:
400g Romaine
200g Lettuce
1 Can (400g) Kidney Beans
1 Can (400g) Black Beans
1 Bag Frozen Corn (12oz)
150g Red Bell Pepper
150g Orange Bell Pepper
150g Red Onion
10g Chopped Cilantro
1 tsp Chili Powder
½ tsp Kosher Salt
½ tsp Garlic Powder
1.5 lb Chicken Breast
Chipotle Ranch Dressing:
120g Low Cal Ranch (I used Bolthouse Farms)
120g Plain Non Fat Greek Yogurt
6 Chipotle Peppers in Adobo
30g Water
Directions:
- Preheat your stovetop pan to a 7/10 heat and add your frozen corn to it. Cook saute until they start to golden. I seasoned it with just some sea salt. Let the corn cool for 10 minutes.
2.) Now cook your chicken breast however you like. I recommend going with a mild seasoning just because the salad will have a kick to it already! I flattened my chicken breasts and then seasoning with a blackened seasoning. Then air fried on 400 degrees F for 10 minutes.
3.) Next, add all your dressing ingredients into a small blender and blend till smooth.
4.) Now it’s time to put together the salad. Make sure to grab a BIG bowl to mix all this! This recipe makes sense for about 4 BIG servings. And if you want this for meal prep, just keep the dressing on the side and then toss when you want to have it.