Recipe Details
Ingredients
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4skinless, boneless chicken breasts
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½cupteriyaki marinade
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¼cupchopped fresh cilantro
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2tablespoonspeanut butter
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1tablespoonred wine vinegar
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1tablespoonlime juice
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1tablespoonbrown sugar
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3clovesgarlic, minced
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1teaspoonsesame oil
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1teaspoonlime zest
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½cupolive oil
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1teaspoonfreshly ground black pepper
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3(5-inch)corn tortillas, cut into strips
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2teaspoonsolive oil, or to taste
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2tablespoonsolive oil
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1(16 ounce) canwhole kernel corn, drained
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1(15 ounce) canblack beans, rinsed
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1headromaine lettuce, chopped
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1 ½cupsshredded Monterey Jack cheese
Cooking Directions
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Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.
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Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again.
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Preheat the oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top.
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Bake in the preheated oven until crispy, 5 to 10 minutes.
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Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips.
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Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.
Tips
I’ve used Southwestern-style chicken strips and crumbled tortilla chips, and it was just as good.
Editor’s Note:
Nutrition data for this recipe includes the full amount of teriyaki marinade. The actual amount of teriyaki marinade consumed will vary.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories976 | |
% Daily Value * | |
Total Fat 59g |
76% |
Saturated Fat 15g |
77% |
Cholesterol 102mg |
34% |
Sodium 2101mg |
91% |
Total Carbohydrate 67g |
24% |
Dietary Fiber 13g |
47% |
Total Sugars 20g |
|
Protein 50g |
100% |
Vitamin C 34mg |
37% |
Calcium 429mg |
33% |
Iron 6mg |
31% |
Potassium 1131mg |
24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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