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.
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.
Whisk together the olive oil with the garlic, salt, and pepper. Drizzle this dressing over each salad along with a little lime juice.
Per Serving: 292 calories; protein 17.6g; carbohydrates 25.6g; fat 14.8g; cholesterol 34.3mg; sodium 1013.2mg.