For my second recipe, I again went for a Weight Watcher recipe. Part of the reason I did this was because I was trying to figure out what I wanted to make while at work and I knew I could research recipes on their website. I wanted something easy that wouldn’t take a lot of time as I had a long day at work. I stuck pretty much to the recipe, using canned corn instead of corn on the cob (really…I don’t know why they suggest corn on the cob when you’re going to take the corn off the cob anyway!) I also opted not to use corn oil….I didn’t see any point in adding it to the recipe since it wasn’t used to cook the chicken. I also couldn’t find taco seasoning at the Safeway I went to (I’m sure it was there, I just couldn’t find it and was in a hurry) and instead opted to cook my own chicken (chicken breast cutlets with oregano, salt cooked in balsamic vinegar). I also decided to make these open faced tacos, using whole wheat tortillas and adding a small amount of shredded cheese.
Overall I was pretty happy with how it came out. It was easy and tasty. No culinary masterpiece but a good weeknight meal.
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main meals
| POINTS® Value: 5 Servings: 4 Preparation Time: 20 min Cooking Time: 0 min Level of Difficulty: Easy |
| This crisp, refreshing salad takes only minutes to make if you begin with precooked chicken breasts, available at most supermarkets. Serve our salad as is, or roll it in tortillas for finger-lickin’-good wrap sandwiches. |
Ingredients
| 2 medium scallion(s), chopped | |
| 1/2 medium sweet red pepper(s), chopped | |
| 1/2 medium bell pepper(s), chopped | |
| 15 oz canned black beans, rinsed and drained | |
| 2 piece(s) corn on the cob, kernels removed | |
| 2 tbsp fresh lime juice | |
| 1 tbsp corn oil | |
| 8 oz chicken breast, cooked, skinless, chopped | |
| 2 tbsp reduced-sodium taco seasoning, about 1/2 a 1.25 oz packet | |
| 4 tbsp cilantro, fresh, chopped | |
| 4 tbsp fat-free sour cream | |
Instructions
- Combine scallions, peppers, beans and corn in a large bowl; toss until well mixed.
- Add lime juice and oil to bean mixture; toss to coat. Add chicken, taco seasoning and cilantro; toss. Top with sour cream and serve. Yields about 1 1/2 cups salad plus 1 tablespoon sour cream per serving.