4 boneless chicken breasts (4 ounces each), pounded to 1/2 inch thickness.
Nonstick cooking spray
Combine corn, beans, bell pepper, avocado, jalapenos, cilantro, lime juice and 1/4 tsp salt in a medium bowl. Combine the black pepper, chili powder and remaining salt in small bowl. Sprinkle over chicken. Coat grill pan with spray and heat over medium heat. Cook chicken 4 minutes per side or until no longer pink in the center. Serve each breast with 1/4 cup of the salsa.
Place salmon in medium bowl and shred with fork. Add beans, bread crumbs, green onions, egg white, cilantro, lime juice, and red pepper to bowl. Season with salt and pepper. Gently stir to combine. Shape mixture into 3 patties about 1 1/4 inch thick. Refrigerate for 30 minutes or until ready to cook. Heat oil in large skillet over medium heat. Cook patties 2-3 minutes per side or until firm and brown.
Incorporating lots of salads into the daily eating plan is a great way to add some bulk, some vitamins, and some color, but it’s easy to get caught up in the same old salad bag routine which just becomes boring. Spice it up a little bit for some variety and interest. This little “recipe” is a super easy way to add some protein, fiber and flavor with VERY LITTLE fat.
Take a mixed green salad bag and add the following:
1 cup of canned black beans (you can warm these before adding)
1 cup of canned mexican style corn
Crunchy tortilla strips…I like blue ones….to sprinkle on top
Salsa or pico de gallo
Lime juice from a fresh lime
You could always top with grilled chicken breast or fish, but this is great as is. You could also top with sliced jicama for additional crunch, in place of the tortilla strips.