Gallery

Recipe Summary

prep:
10 mins
cook:
8 mins
chill:
8 hrs
total:
8 hrs 18 mins
Yield:
4 servings.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut four sides lengthwise from red pepper, leaving stem ends and seeds intact. Discard stem and seeds. Combine chili powder, salt, and 1/4 teaspoon black pepper; sprinkle evenly over chicken and pepper quarters.

    Advertisement
  • Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chicken and pepper quarters on rack; grill, covered, 4 to 5 minutes on each side or until chicken is done and pepper is tender. Cool slightly; slice chicken and pepper quarters into strips.

  • Combine chicken and pepper strips, beans, and next 3 ingredients in a large bowl; toss well. Cover and chill 10 minutes or until ready to serve. To serve, place 1 cup lettuce on each of 4 individual serving plates. Arrange chicken mixture evenly over lettuce, and sprinkle each serving with 2 tablespoons cheese. Arrange 6 tortilla chips on each salad plate.

Source

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook

Nutrition Facts

433 calories; calories from fat 15%; fat 7.2g; saturated fat 2.6g; mono fat 0g; poly fat 0g; protein 38.6g; carbohydrates 53.3g; fiber 5.7g; cholesterol 79mg; iron 0mg; sodium 770mg; calcium 0mg.
Advertisement
Advertisement