Homemade Version of McDonald's Southwestern Chicken Salad

Now this wasn't exact to taste but pretty darn close I say. I'd say you could make a few of these salads in advance for the week if you wanted this for lunches etc. You can lower the calories and fat too if you can find a light or fat free Southwest Dressing. I just used what we had (hidden valley)  Which was 100 cal and 10g of fat. No pics this time will have to make again and take a  photo. But here's the recipe for ya!!

Ingredients:
Marinade
1/2 tbs lime juice
1/2 tbs honey
1/2 tbs yellow mustard
1/4 tsp cilantro
1/8 tsp chili powder

4 oz chicken breast

3 oz spring salad mix
1 1/2 tbs chopped pablano pepper or green pepper
1 1/2 tbs black beans
1 1/2 tbs corn
1/4 cup chopped/diced tomatoes
2 tbs fat free cheddar cheese
3 Lays santitas tortilla chips ( can substitute for baked Doritos)
2 tbs Hidden valley Southwest chipotle salad dressing 


Directions:
1. Grill or broil chicken using cooking spray (only spray lightly)

2. Make marinade lime juice, honey, yellow mustard, cilantro and chili powder in a small mixing bowl, set aside. Once chicken is done slice into strips and let sit while working on the rest of your salad.

3. In a small frying pan lightly spray with cooking spray and char the corn and tomatoes. You can also do this in the broiler but you must keep close eye the corn will burn and dry out.

4. Layer your salad in a large bowl, add black beans, tomatoes, corn, pepper, cheese and chips (broken into smaller pieces) Then toss the chicken in with the marinade and top off salad with that and the Southwest dressing.

This is
403 calories 
15 g fat 
Like I said if you take out the dressing and use fat free or light ranch with a dash of hot sauce, 1/8 tsp chili powder , 1/8 tsp cumin it would be less. If you can find Newmans Own Southwest dressing it would be 120 cal and 6 g of fat. You will just need to subtract 100 cal and 10 g of fat from the meal and add in your own choice of dressings calories and fat.

Yummy Summer Dishes!!

Ok I sooo needed to take pics of these two recipes. They are a great lite summer dinner. I am trying to make the Grill my friend this season only if the rain will let up :) ahhh the life of a New Englander :)
These recipes are from Rachel Ray and the first was a salad we had Sunday, very filling I did add less salt and used a tsp more of honey and just realized that I forgot the parsley OOOPPS :). It was good non the less...
Grilled Chicken with Parsely and Cherry Salad

Today we had Grilled Shrimp Scampi. OH BOY was it yummy.. I am not a fan of shrimp nor do I care too much for zucchini or summer squash but this was cooked just right. I ended up making this for 6 instead of 4 mainly because I am trying to watch my fat intake. This was about 24 g of fat per serving for 4 people. YIKES. I am sure you could cut down the Olive oil. The zucchini and yellow squash call for 1 tbs of the olive oil mix. You could brush with lemon juice and sprinkle lightly with the dry ingredients then lightly spray with a cooking spray before you place on the grill. (never spray while foods are on the grill) So with that said you could cut back to 1/4 to 1/8 cup EVOO..  But either way this was good and I will def make this again. But next time the lower fat way for me :). (Trying to diet here BOOOO LOL) 

Grilled Shrimp Scampi