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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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This recipe from Chatelaine magazine is a great way to use up leftover barbecued chicken, grilled corn, and grilled peppers. You can simplify things like I did by using cooked corn kernels and roasted peppers out of a jar. The dressing is tasty, too. You can use all mayonnaise or all yogurt if preferred, instead of using half of each as I do. Ingredients:
1 head romaine lettuce, heart |
1 cup canned black beans, rinsed and drained |
2 cups cooked chicken, chopped |
1 1/2 cups corn kernels, cooked |
1 red pepper, preferably grilled, chopped |
1/4 cup low-fat mayonnaise |
1/4 cup plain fat-free yogurt |
1 garlic clove, minced |
1 teaspoon chipotle chile in adobo, minced (this is optional but you can use 2 if you like things really spicy) |
1/2 teaspoon cajun seasoning (again, you can increase this to 1 tsp. if preferred) |
Directions:
1. Tear the lettuce into bite-size pieces and place in a big bowl along with the drained beans and chicken.
2. Add the corn and peppers to the lettuce mixture.
3. In a small bowl, stir the mayonnaise with the yogurt, garlic, chipotle and Cajun seasoning.
4. Taste and add more chipotle and seasoning if desired.
5. Drizzle over the lettuce mixture and toss until well coated.
6. Sprinkle with ground black pepper if you like.
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