POINTS® Value |  5
Servings | 4
Preparation Time | 25 min
Cooking Time | 10 min
Level of Difficulty | Easy

The fresh, bold flavors in this entree salad are perfect for a Mother's Day luncheon. The creamy dressing is so good that you’ll want to make twice the amount for a veggie dip later in the week.


4 Tbsp fresh lime juice
1 1/2 tsp ground cumin
2 Tbsp cilantro, fresh, chopped
1 large garlic clove(s), chopped
12 oz uncooked boneless, skinless chicken breast, four 3 oz pieces
15 1/2 oz canned black beans, drained and rinsed
1 medium sweet red pepper(s), chopped
1 cup cherry tomato(es), cut in half each
3 medium scallion(s), sliced
1 head romaine lettuce, sliced in 1/2-inch pieces
4 oz canned green chili peppers, drained and diced
1 cup Stonyfield Farm All Natural Fat Free Yogurt Plain
1 Tbsp cilantro
1 bunch watercress, tough stems removed
1 Tbsp fresh lemon juice
1 small garlic clove(s)

Instructions


1. Combine lime juice, cumin, 2 tablespoons of chopped cilantro and chopped garlic in a large resealable plastic bag. Add chicken, seal bag and shake to coat chicken. Allow to marinate for at least 15 minutes at room temperature or up to overnight in refrigerator.
2. Preheat broiler or grill to medium-high heat. Remove chicken from bag and discard marinade. Grill chicken until cooked through, about 4 to 5 minutes per side; set aside until ready to assemble salad.
3. Combine beans, red pepper, tomatoes and scallions in a medium bowl. Divide lettuce among 4 bowls or plates and top each with 1/4 of bean mixture.
4. To make dressing, combine remaining ingredients in a blender or food processor; blend until smooth, about 3 to 4 minutes.
5. Slice cooled chicken on the diagonal and divide among salads. Drizzle each serving with 1/2 cup of dressing.
6. To learn more about Stonyfield Farm products, click here.








-- Edited by Colette at 17:30, 2006-03-16