Romaine is finished off with barbecued chicken, corn, beans, tomatoes, and onions, and sprinkled with a smooth avocado farm dressing. This is one generous plate of mixed greens that stirs things up around town the entire year around.
Ingrediants:
- 1 avocado - stripped, pitted, and cleaved
- ¼ cup acrid cream
- 1 tablespoon mayonnaise
- 1 tablespoon water
- 2 tablespoons newly crushed lime juice
- ½ (1 ounce) bundle farm dressing blend
- ½ teaspoon salt
- 2 (6 ounce) skinless, boneless chicken bosom parts
- 1 tablespoon olive oil
- 1 ½ tablespoons fajita preparing
- 1 medium ear corn, husk and silk eliminated
- 1 medium head romaine lettuce, slashed
- ½ cup split grape tomatoes
- 1 (15 ounce) can dark beans, washed and depleted
- ½ little red onion, cut into petals
Instructions:
Step 1:
Join avocado, sharp cream, mayonnaise, water, lime juice, farm preparing, and salt in a food processor. Mix until smooth. Refrigerate until prepared to utilize.
Step 2:
Place the chicken in a bowl. Add olive oil and fajita preparing. Throw until equitably consolidated.
Step 3:
Set up a barbecue over medium-high intensity and softly oil the mesh. Add chicken and corn. Barbecue, turning once, until corn is delicate and chicken is presently not pink in the middle and squeezes run clear, around 10 minutes for each side. A moment read thermometer embedded close to the middle ought to peruse 165 degrees F (74 degrees C). Move to a cutting board.
Step 4:
Partition romaine, tomatoes, dark beans, and onions between two serving plates. Remove corn the cob; split between the two plates.
Step 5:
Cut chicken bosom; split between the 2 plates. Shower every plate of mixed greens with avocado dressing to serve.
Nutrition Facts (per serving):
827 37g 71g 59g
Calories Fat Carbs Protein
Nutrition Facts
Servings Per Recipe 2
Calories 827
% Daily Value *
Total Fat 37g 47%
Saturated Fat 9g 43%
Cholesterol 114mg 38%
Sodium 2305mg 100%
Total Carbohydrate 71g 26%
Dietary Fiber 27g 96%
Protein 59g
Potassium 2317mg 49%
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