Mexican Chicken Salad

Here's a super quick lunch that you can use either fresh sauteed chicken tenders or left over chicken.  I buy rotisserie chickens quite often and there is always left over.  Salads like these are great for getting that second meal out of your chickens!

It only takes a couple ingredients to make this delicious salad.  Not shown is the plain fat free yogurt I use instead of sour cream.  Its much more beneficial nutritionally and less calories but tastes just as good. 

Chopped Romaine

Shredded Mexican Style Cheese

Alfalfa Sprouts

Lime wedges

Tomato (diced)

Black Beans (drained and rinsed)

Chopped Jalapenos (fresh or jar)

Salsa

Plain Yogurt

Sauteed Chicken Tenders or any left over chicken cut into 1" pieces

This is some chicken tenders I used and sauteed.  Seasoned with Spike or just S&P.

MY SECRET FOR JUICY SAUTEED CHICKEN!!!

1.  Med high saute pan

2.  Add a small amount of oil

3.  Add chicken to pan and turn down to med low

4.  Cook first side with no cover while pan is still hot and will gradually cool down

5.  Turn chicken over when the juices start forming on top of chicken

@ 4 mins for tenders and @ 6 mins for breasts

6.  Cover with a lid but leave a 1/2" crack

7.  Cook a couple more mins and remove cover for the last min.

8.  Its done when you press the chicken with a fork or finger and it is still a little springy (not firm)

Remove chicken and let it rest (sit) for a few mins so the juices redistribute back into the meat.

Cut into "1 cubed pieces.

Put all ingredients into a large bowl in this order.  Romaine, black beans, sprouts, tomato, chicken, jalapenos, salsa, yogurt, and cheese . 

Finish by squeezing fresh lime juice over the salad and enjoy!