Cuban Grilled Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I came up with this recipe to use leftover chicken in a way that combines all of the delicious Cuban flavors I grew up with. Ingredients:
3 cups chopped romaine lettuce |
1 small red onion, diced |
1 (6 ounce) avocado, diced |
1/2 cup red or yellow bell pepper, diced |
3/4 cup canned black beans, drained |
3/4 cup diced fresh or canned pineapple |
2 cups cooked chicken meat, chopped |
2 tablespoons olive oil |
2 teaspoons minced garlic |
salt and pepper to taste |
4 teaspoons fresh lime juice |
Directions:
1. Toss the romaine with the onion, avocado, and peppers in a large bowl. Divide among four salad plates. Top each salad with a mound of black beans, some pineapple chunks, and the chopped chicken meat.
2. Whisk together the olive oil with the garlic, salt, and pepper. Drizzle this dressing over each salad along with a little lime juice.
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