Plat
Southwest Crunchy Salad with Spicy Chipotle Yogurt Dressing
35 minPour 2Nutri-Score A€€
A
35 min
35 minSouthwest Crunchy Salad with Spicy Chipotle Yogurt Dressing
ce qu’il vous faut
Ingrédients
broccoli (cut into florets, roasted)Fruits et légumes200 g
chickpeas (cooked, roasted until crunchy)Épicerie150 g
broccoli sprouts (fresh)Fruits et légumes50 g
tomato (diced)Fruits et légumes1 morceau
corn (canned or cooked)Fruits et légumes100 g- black beans (cooked, rinsed)Épicerie120 g
red onion (thinly sliced)Fruits et légumes0,5 morceaux
cucumber (diced)Fruits et légumes0,5 morceaux
grilled chicken (grilled, sliced)Autres150 g
low calorie cheese (shredded)Produits laitiers30 g- non-fat Greek yogurt (non-fat)Produits laitiers240 ml
- chipotle peppers (from a can)Épicerie2 morceaux
- lime juice (freshly squeezed)Fruits et légumes30 ml
garlic powderÉpices3 g
salt (to taste)Épices2 g- tortilla chips (crushed)Épicerie30 g
par portion
Nutrition
413kcal
- Glucides
- 48 g
- Protéines
- 31 g
- Lipides
- 11 g
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.