Cuban Grilled Chicken Salad

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.



Step: 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.

Step: 2

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.

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