Friday, January 15, 2010

Fajita Salad

serves 6
7.5 weight watchers points per serving,
plus points for tortilla chips and cheese.

Marinade 1/6 of marindade = 1 pt
1/2 cup water
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 large clove garlic, pressed
1 tablespoon granulated sugar
1 tablespoon BBQ sauce
1 teaspoon chili powder
1/2 teaspoon onion powder
pinch cayenne pepper
dash ground black pepper

4 chicken breasts

Guacamole Ranch Dressing - 1/6 of dressing = 3 pts
½ cup low fat mayonnaise
½ cup low fat sour cream
3 tablespoons buttermilk
1 teaspoon lemon juice
½ teaspoon onion powder
½ teaspoon garlic powder
dash ground black pepper
1 avocado, mashed
(for a fun option I added ½ cup of non fat Catalina dressing adding 0 pts.)

Corn Salsa - 1/6 of salsa = 1 pt.
3 medium tomatoes, chopped
1/2 cup chopped red onion
1/4 cup diced orange pepper
1/4 cup diced green pepper
3 tablespoons finely chopped cilantro
1/8 teaspoon salt
1 can corn

Mixed Greens
1 head romaine lettuce, chopped
couple handfuls of shredded cabbage

Tortilla chips
Grated Cheese (optional)

• Combine marinade ingredients in a 9 X 13 dish. Trim fat from chicken and add to marinade dish. Marinate for at least 4 hours…I did mine overnight.
• To prepare the Guacamole Ranch Dressing mix all the ingredients in a bowl. Cover and chill.
• Combine all the corn salsa ingredients in another bowl.  Cover and chill.
• After chicken is done marinating it’s time to grill it! Prepare your lettuce while you are waiting to flip your chicken.
• When chicken is done slice in diagonal strips.
• If you are serving with tortilla chips this will add points.&
• It’s fun to served as a salad buffet…the children always love that! Enjoy!

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