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Southwest Crunchy Salad with Spicy Chipotle Yogurt Dressing
35 minPara 2Nutri-Score A€€
A
35 min
35 minSouthwest Crunchy Salad with Spicy Chipotle Yogurt Dressing
receta de
@benjixavier
@benjixavier
1 receta
1 importación
0 veces cocinadas
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Ingredientes
broccoli (cut into florets, roasted)Frutas y verduras200 g
chickpeas (cooked, roasted until crunchy)Despensa150 g
broccoli sprouts (fresh)Frutas y verduras50 g
tomato (diced)Frutas y verduras1 pieza
corn (canned or cooked)Frutas y verduras100 g- black beans (cooked, rinsed)Despensa120 g
red onion (thinly sliced)Frutas y verduras0,5 piezas
cucumber (diced)Frutas y verduras0,5 piezas
grilled chicken (grilled, sliced)Otro150 g
low calorie cheese (shredded)Lácteos30 g- non-fat Greek yogurt (non-fat)Lácteos240 ml
- chipotle peppers (from a can)Despensa2 piezas
- lime juice (freshly squeezed)Frutas y verduras30 ml
garlic powderEspecias3 g
salt (to taste)Especias2 g- tortilla chips (crushed)Despensa30 g
por ración
Nutrición
413kcal
- Carbohidratos
- 48 g
- Proteínas
- 31 g
- Grasas
- 11 g
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.