Recipe
Author
Hy-Vee Test Kitchen
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Description
Not only do the peppers in this low-calorie main-dish salad team up to provide an excellent source of vitamin C, but the lettuce is also rich in vitamin A.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. lime juice | ||
| 1 tsp. chili powder | ||
| 4 small boneless skinless chicken breast halves (1 lb total) | ||
| 1 red pepper, quartered | ||
| 1 green pepper, quartered | ||
| 8 c. torn leaf lettuce | ||
| ¼ c. chopped red onions | ||
| ½ c. Kraft 2% milk Colby & Monterey Jack cheese crumbles | ||
| ½ c. Kraft lite ranch dressing |
Directions
- Mix lime juice and chili powder; pour over chicken in shallow glass dish. Turn chicken to evenly coat both sides of each breast. Refrigerate 20 minutes to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken and peppers 5 minutes on each side or until chicken is done (165 degrees).
- Cut chicken and peppers into strips; place in large bowl. Add lettuce and onions; mix lightly. Top with cheese and dressing.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 85mg
- Sodium: 560mg
- Total Carbohydrates: 15g
- Protein: 30g
Daily Values
0%
Vitamin A 100%
0%
Vitamin C 80%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
Kraft, Hy-Vee weekly ad from the week of July 10, 2013.