Well this WW recipe makes 4 servings and it would have been 5 points, but I threw some shredded cheddar on top to appease my spoiled husband. It's a really quick and simple dinner, great for the middle of the week. And I love the Salsa Vinaigrette, I could put it on every salad for the rest of my life and be happy.
You will need:
1/2 cup of prepared salsa
1/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon Balsamic Vinegar
1 teaspoon Dijon Mustard
1/4 teaspoon salt
4 skinless, boneless chicken breasts
1 tablespoon Cajun Seasoning
1 teaspoon olive oil
4 cups mixed salad greens
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 tomato, chopped
1/2 advocado, peeled and chopped
1. To make the vinaigrette, puree the salsa, onion, cilantro, lime juice, vinegar, mustard, and salt in a food processor. Transfer the vinaigrette to a bowl and set aside.
2. Sprinkle both sides of the chicken with the Cajun seasoning. Heat a medium nonstick skillet over medium-high heat. Swirl in the oil, then add the chicken and cook until lightly browned and just cooked through, about 4 minutes on each side. Transfer the chicken to a cutting board. Let stand for 5 minutes, then slice into 1/2 inch strips.
3. Place the salad greens and bell peppers in a large bowl. Top with the chicken strips, tomato and advocado. Serve with the Salsa Vinaigrette.