I love getting my hands on a really, really good book. One that’s so absorbing you’re constantly looking for an opportunity to steal away with it to find out what happens next. One of my favorite times to read is at the gym when I’m on the recumbent bike or elliptical. If I have a good book I could do cardio for hours and never get bored (…or, at least, maybe one hour).
What I don’t love so much is getting a bit too emotionally invested in said book (this time it was What Alice Forgot, FYI)… especially if I’m in public.
You know what I mean, right? Something pivotal and emotional happens in your book and suddenly you find yourself on a stationary bike in the middle of the gym trying to cover your face with your Kindle as you’re sniffling loudly enough that you’re sure the girls in the tanning beds upstairs can hear and you really need a tissue or even to just wipe your eyes but that would be admitting that you might actually be crying in public over fictional characters… (“I swear, my eyes are just sweating from all this cardio, that’s all”).
That’s not just me, right?
I’m gonna say it’s not… just ’cause that makes me feel better.
You know what else makes me feel better about crying over fictional scenarios in public?
Why, yes, yes it is this salad that I’ve been teasing you with photos of without actually telling you anything about it so far and just going on about my own emotional issues.
Unlike an emotionally absorbing book, this salad will not make you cry in public, and considering its really healthy properties, it’s definitely not going to make you cry at the gym.
The dressing is the real superstar here. Yeah most salads start out healthy… until you get to the best part (that’s the ranch, duh) which piles on fat and calories at warp speed .
This dressing starts with a fat-free Greek yogurt base… but if you tasted it without knowing you’d probably never figure that out on your own.
I’m saying this from experience. My future mother-in-law makes a fantastic salad (it heavily inspired this one, as a matter-of-fact) and this dressing is her creation, I just had to share it with you. When I first tasted it I had NO idea that the dressing was 90% Greek yogurt until she told me.
So let’s review.
Reading emotion-inducing books in public — BAD
Eating this delicious, healthy salad layered with homemade black bean and corn salsa, spicy, marinated chicken breasts and topped with a creamy, (healthy) chili-ranch dressing — So, so GOOD.
Healthy Santa Fe Chicken Salad
- 3 chicken breasts thin
- 5 Tbsp extra virgin olive oil
- 2 Tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp ground red pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 tsp onion powder
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 10 oz chopped iceberg lettuce
- 10 oz chopped romaine lettuce
- 2 medium tomatoes diced
- 1 jalapeno seeds and ribs removed, cut into small fine pieces
- 1 can black beans rinsed and drained
- 15.5 oz can super sweet yellow and white corn drained
- 1/4 cup chopped cilantro
- 1/4 cup finely chopped onion
- 2 tsp lime juice
- 1 avocado sliced
- broken baked Tostitos (15-20 chips broken)
- 1 cup plain nonfat Greek yogurt, 8 oz
- 1 Tbsp Ranch Dressing Mix
- 1 1/2 teaspoon reduced sodium taco seasoning
Spray stovetop griddle with cooking spray and set to medium heat.
In a medium bowl, whisk together olive oil, lime juice, and all spices.
Submerge chicken in marinade so that it is fully coated and transfer to stovetop griddle.
Cook chicken, flipping occasionally and brushing chicken with additional marinade after each flip
Cook chicken until internal temperature reaches 165F.
Transfer chicken to plate and cover with foil to keep warm.
Black Bean & Corn Salsa
Combine tomatoes, jalapeno, black beans, corn, cilantro, onion and lime juice in medium bowl.
Set in the refrigerator until ready to serve.
Prepare your dressing by combining Greek yogurt, ranch dressing mix, and taco seasoning. Be sure to stir very well.
When ready to serve, combine romaine and iceberg lettuce and distribute evenly across serving plates.
Top each serving with Black Bean and Corn Salsa, then with chopped grilled chicken. Serve with Greek yogurt dressing.
Top with avocado and baked Tostitos, if desired.