Grilled Tex Mex Chicken Salad with Roasted Vegetables

April 30, 2013

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By now you all know we have a puppy named Louie.  Louie has completely taken over our household.  I mean come on how can you resist this face?

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Only that face could get away with what he did last night!  I thought my husband Marc was going to kill him.  I was upstairs in bed watching The Big C ( Love that show!!!), and all of a sudden I heard screaming…NO NO NO!!!! DROP IT NOW!!! SUSIE I NEED YOUR HELP!!!  I don’t know why men need our help with everything, but when I ran down the stairs (almost killing Myself by the way),  I couldn’t keep a straight face.  Of course I kept my smiles to myself, but what I was witnessing was priceless.  Marc had been stressing about getting his taxes finished and in the mail today.  All the docs were signed, and the checks were in the envelopes.    Yep,  I bet you can guess what my eyes could not believe.  Louie enjoying his late night snack!!!  Who would think your taxes could taste so delicious???  Lesson to be learned…Keep all important papers in very high places:))))

I sent marc this text this morning…

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Grilled Tex Mex Chicken Salad with Roasted Vegetables
 
Ingredients
  • ½ cup fat-free yogurt
  • ½ cup light mayonnaise
  • ⅓ cup skim milk
  • 1 lime, juiced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon balsamic vinegar
  • 2 large garlic cloves, minced
  • 4 tbsp. chili powder
  • 2 tbsp. ground cumin
  • 2 tbsp. ground coriander
  • 1 tbsp. cinnamon
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • ½ tsp. freshly ground black pepper
  • 1 tbsp. Kosher salt
  • 1 tsp. cayenne pepper
  • Organic butter lettuce leaves, torn into bite size pieces
  • 2 poblano peppers, stems removed, cut in half and seeded
  • 2 ears of corn, cleaned
  • 2 beets
  • 7 fresh dates, pits removed and chopped
  • ¼ red onion, sliced thin
  • handful of grape tomatoes
  • Enough chicken to feed you, your family and leftovers. (May substitute fresh tuna if desired)
Instructions
  1. Place all dry ingredients (chili powder thru cayenne) in a small bowl and mix well. Rub chicken generously and place in the fridge until ready to grill. I did this step in the middle of the day.
  2. To make the dressing add wet ingredients (yogurt thru garlic) in a medium bowl and whisk well and place in the fridge until ready to use.
  3. Preheat oven to broil. In the meantime, place beets in a small pot with with water and boil until a sharp knife can pierce the beets.
  4. When cool enough to handle cut off the ends, peel and cut the beets into wedges.
  5. Place corn (on the cobs), cut poblanos skin side up, and beets on a roasting pan and broil until vegetables a nicely charred, flipping corn and beets halfway through cooking. When veggies are cool enough to handle, cut corn kernels away from cobs, and peel off skin from the peppers and slice.
  6. In a large salad bowl and lettuce, roasted vegetables, dates, red onion, and grape tomatoes. Keep cold in fridge until chicken is cooked.
  7. Preheat grill to medium high and cook chicken until done.
  8. Serve all components together and your tastebuds will be so happy!!!

Enjoy!!!

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