Mesa Chicken Salad Recipe
request no chicken, 700 CAL original/410 CAL lighter
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Ingredients
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Salad Base
Beans and Grains
Cheese and Dressing
Method
Preparation
- 1
Prepare the Salad Base
Wash and chop the Romaine lettuce into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber into thin rounds, and finely slice the red onion.
- 2
Prepare Beans and Grains
If using canned black beans, rinse and drain them. If using frozen corn, thaw it. Cook quinoa according to package instructions and let it cool.
Assembly
- 3
Combine Ingredients
In a large bowl, combine the chopped Romaine lettuce, cherry tomatoes, cucumber, red onion, black beans, corn, and cooked quinoa.
- 4
Add Cheese and Dressing
Sprinkle the crumbled feta cheese over the salad. In a separate bowl, whisk together olive oil, lime juice, cumin, salt, and pepper to create the dressing.
- 5
Toss and Serve
Pour the dressing over the salad and toss gently to combine all ingredients. Serve immediately.
