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Southwest Crunchy Salad with Spicy Chipotle Yogurt Dressing
35 Min.Für 2Nutri-Score A€€
A
35 Min.
35 Min.Southwest Crunchy Salad with Spicy Chipotle Yogurt Dressing
was Sie brauchen
Zutaten
broccoli (cut into florets, roasted)Obst & Gemüse200 g
chickpeas (cooked, roasted until crunchy)Vorräte150 g
broccoli sprouts (fresh)Obst & Gemüse50 g
tomato (diced)Obst & Gemüse1 Stück
corn (canned or cooked)Obst & Gemüse100 g- black beans (cooked, rinsed)Vorräte120 g
red onion (thinly sliced)Obst & Gemüse0,5 Stücke
cucumber (diced)Obst & Gemüse0,5 Stücke
grilled chicken (grilled, sliced)Andere150 g
low calorie cheese (shredded)Milchprodukte30 g- non-fat Greek yogurt (non-fat)Milchprodukte240 ml
- chipotle peppers (from a can)Vorräte2 Stücke
- lime juice (freshly squeezed)Obst & Gemüse30 ml
garlic powderGewürze3 g
salt (to taste)Gewürze2 g- tortilla chips (crushed)Vorräte30 g
pro Portion
Nährwerte
413kcal
- Kohlenhydrate
- 48 g
- Eiweiß
- 31 g
- Fett
- 11 g
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the broccoli and chickpeas
- Preheat the oven to 200°C.
- Toss the broccoli florets and chickpeas with a little oil, salt and pepper.
- Spread on a baking sheet and roast until the broccoli is tender and the chickpeas are crunchy.
- Schritt 2
Prep the salad ingredients
- Dice the tomato and cucumber.
- Thinly slice the red onion.
- Rinse the black beans and drain the corn.
- Slice the grilled chicken.
- Schritt 3
Blend the spicy dressing
- Add the non-fat Greek yogurt, chipotle peppers, lime juice, garlic powder and salt to a blender.
- Blend until smooth and creamy.
- Schritt 4
Assemble the salad
- Add the roasted broccoli, crunchy chickpeas, broccoli sprouts, tomato, corn, black beans, red onion, cucumber and grilled chicken to a bowl.
- Top with the low calorie cheese.
- Add a little crushed tortilla chips.
- Pour over the spicy dressing and give everything a mix.