CHICKEN RICE SALAD WITH JALAPENO LIME CREAM DRESSING
Here green chiles supply the capsaicin or spiciness. Green chiles are merely unripe red chiles and possess the same measure of capsaicin as though they were red, ripe chiles. This quick to make main dish salad, complements of convenience or deli ingredients, is a quick and healthy, spicy entrée for lunch or dinner
Yield: 4 servings
1 6-ounce package southwestern-flavored rice mix
¼ pound boneless, skinless deli chicken, diced
1 4-ounce can diced green chiles
¼ cup jalapeno Lime Cream Dressing
Optional garnishes: ¼ cup ripe olives, sliced; 1 head of red or green leaf lettuce, rinsed and torn into bite-size pieces
1. Cook the rice according to package directions. Set aside to cool.
2. Place the chicken, chiles, pepper, and rice in a large bowl and toss with the salad dressing. Add the olives, if desired. To serve, divide the salad among 4 plates, on top of the lettuce, if using.
Per serving: Calories 333, Protein 32 g, Carbohydrates 38 g, Fiber 4 g, Fat 7 g, Saturated Fat 3 g, Cholesterol 80 mg, Sodium 767 mg, (Analyzed with 1 Tablespoon butter called for in the package of rice mix)
JALAPENO LIME CREAM DRESSING
1 cup plain yoghurt or ¼ cup nonfat sour cream with ¼ cup skim milk whisked in
1 or 2 jalapenos, minced
¼ cup cilantro, coarsely chopped
2 teaspoons freshly squeezed lime juice (1/2 lime)
½ teaspoon lime zest
1. Combine the yoghurt, jalapenos, cilantro, lime juice, and zest. Whisk together, or place in a jar and shake. This dressing will keep at least 2 weeks covered in the refrigerator.