Ingredients
Vinaigrette
- 3 T white wine vinegar
- 1 t honey
- ¾ t ground cumin
- ½ t smoked paprika
- ½ t garlic powder
- ¼ t ground red pepper
- 1 t cilantro
- 2 T canola oil
Salad
- 3 slices center-cut bacon
- 8 oz. skinless, boneless turkey (or chicken) breast cut into ½ inch pieces
- ¼ t salt
- 8 cups torn romaine lettuce
- ½ cup pico de gallo
- ½ cup diced avocado
- ¼ cup chopped green onions
- 1 (15 oz.) can low-sodium black beans
- 1 cup corn
Directions
- To prepare vinaigrette, combine first 7 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk; set aside.
- To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Wipe pan clean with paper towels. Increase heat to medium-high. Coat pan with cooking spray. Sprinkle turkey (or chicken) to pan; saute 4 minutes or until done.
- Arrange 2 cups of lettuce on a plate. Top each serving with about 2 tablespoons bacon, 5 tablespoons turkey, 2 tablespoons pico de gallo, 2 tablespoons avocado, 1 tablespoon onion, ⅓ cup beans, and ¼ cup corn. Drizzle vinaigrette evenly over salads. (Makes 4 servings)
Total Meal: 350 kcal/22g protein