Lunch: Mexican Chicken Salad with Spicy Salsa Dressing
Ingredients:1 tsp. fajita seasoning
1 dash ground cumin
Salt and black pepper to taste
6 oz. boneless, skinless chicken breast
1 cup nonfat sour cream
1 head iceberg lettuce, coarsely chopped
1½ cups canned corn, drained
1 cup salsa
Directions:
1. Combine the fajita seasoning mix, cumin, salt and pepper. Coat the chicken breast with the seasoning mixture.
2. Microwave the chicken for 6 minutes. Remove from the microwave and set aside to cool slightly.
3. In a blender, combine the sour cream and salsa. Pulse until smooth. If the dressing is too thick, add a little water.
4. Cut the chicken breast into ½-in. pieces and toss it with the lettuce, corn and salsa dressing. Serve immediately.
Serves 2
Nutrition Facts: 408 calories, 3g of fat, 30g of protein, 1,612mg sodium, 59 carbs, 7g of dietary fiber
Snack 2: Celery Sticks with White Bean Dip
Ingredients:¾ cup nonfat cream cheese
½ cup drained navy beans
2 tbsp. lemon juice
6 stalks celery, cut into sticks
Salt and black pepper to taste
Directions:
1. In a food processor, combine cream cheese, navy beans, lemon juice, salt, and pepper.
2. Pulse until a smooth paste forms.
3. Arrange the celery sticks on a plate and serve with bean dip.
Serves 2
Nutrition facts: 177 calories, 3g of fat, 18g of protein, 484mg sodium, 24g of carbs, 6g of dietary fiber
